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Top 10 Restaurant Dishes of 2011

Slide 3 of 12

Artichoke Agnolotti: Mica, Philadelphia

Chip Roman, chef-owner of this 10-month-old New American restaurant, is an expert at restrained European cooking. Jason Cichonski, Mica’s opening chef, loves unexpected combinations. Together they created these exceptional artichoke agnolotti. The centers are molten (made by wrapping pasta around the frozen filling), and the chefs amp up the intensity of the artichoke flavor by adding a touch of miso.—Kristin Donnelly

Plus: Pasta Recipes and Tips

Photo © Jason Varney

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