Restaurant Dishes I Loved In 2023

2023 was a year of unexpected twists for me. With some changes in my job status and a rise in living expenses, it has been a time of reflection and self-discovery. Despite these challenges, I have found joy and gratitude in the little things – like the opportunity to explore a handful of fantastic restaurants.

I may not have visited as many this year as usual, but each experience at these five spots was even more special. I am excited to share these culinary highlights with you.

Below is a list, in no particular order, of the dishes that most tickled my fancy – they brought unforgettable joy to my palate.

GRILLED FLATBREAD – Mahón cheese, poached egg, caramelized onions, oyster mushrooms, and bacon from Bulla Gastrobar at The Falls.

The first time I saw the grilled flatbread, I understood this was no typical dish. Modest and unpretentious, yet it held a world of flavors within its delicately charred crust. The canvas for this masterpiece was Mahón cheese, soft and smooth with a slight tang, with a rich flavor that hinted at the Mediterranean’s warm, salty sea breezes. Then, there was the poached egg, a perfect globe of richness that exploded in a flood of golden yolk. Caramelized onions further shared the stage; their sweetness meshed with the earthy notes of oyster mushrooms and the essential smoky depth of the bacon. It reminded me of the unexpected complexity that can be found in what might appear to be the most simple dishes. I am not a fan of runny egg yolks, but it was fun to watch it flow

CHICKEN & WAFFLES – Rosemary maple syrup, buttermilk waffles from Bulla Gastrobar at The Falls.

Meeting the chicken & waffles dish, I realized I was standing at the convergence of comfort and sophistication. Perched atop their golden throne of buttermilk waffles sat pieces of chicken, their exterior fried to a sinful crisp, promising a juicy interior. Each bite was a blend of textures – the crunch from the chicken giving way to the soft fluffiness of the waffle. But what set this dish apart was the rosemary maple syrup – an unconventional blend of earthy and sweet, the herbaceous notes of rosemary mingling with the comforting sweetness of maple. This touch transformed the dish into an adventure that had the power to transport you to a homely kitchen one moment and a gourmet diner the next.

CHURROS CON CHOCOLATE – Chocolate sauce, dulce de leche from Bulla Gastrobar at The Falls.

Churros with chocolate sauce was a simple and indulgent treat we were looking forward to. The churros, elongated spirals of golden dough, had been lovingly cradled by sizzling oil until they achieved a celestial shade of golden brown. A dusting of sugar clung to their exterior, glistening like early morning frost on a winter’s day. The churros alone were a trip to a Spanish fairground, but then came the chocolate sauce. Deep, dark, and rich, it draped itself over the churros, weaving itself into the ridges and grooves of the fried dough. But wait, there was more, a drizzle of dulce de leche, thick and unctuous, its caramel tones covering the churros and making them irresistible. These churros con chocolate were a homage to the power of the perfect sweet treat.

Jalea Real de Pescado – Crispy pieces fried of fish with an unmatched taste, accompanied by golden yuca, tartar sauce, and topped with salsa criolla – Arequipan onions, cilantro, lime, and tomatoes from CVI.CHE 105 – Dadeland Mall

There it was, the Jalea Real de Pescado, one of my favorite Peruvian dishes! Golden chunks of fish, prepared with an expert’s touch, winked up at us from the plate, their crispy exteriors creating an enticing spectacle. The fish had been lightly battered and then fried to perfection, resulting in pieces that were ethereal on the outside yet succulent within. Each bite released a burst of the ocean, a profound and pure flavor that genuinely illustrated the wonders of simple, well-prepared seafood.

Entangled with the fish lay strips of golden yuca, fried to a flawless crisp, offering a delightful contrast in textures. But, what added the coup de grace to the dish was the salsa criolla. This vibrant medley of Arequipan onions, cilantro, lime, and tomatoes draped itself over the fried fish like a fresh blanket of Peruvian essence. The lime cut through the fish’s and yuca’s richness, while the onions and cilantro offered a verdant crunch. The tartar sauce served on the side added a creamy tanginess to each bite, balancing the robustness of the dish.

Brunch salad, quinoa, hearts of palm, cucumber, red onion, baby heirloom tomatoes from R House Wynwood

This was my favorite dish – picture a salad as refreshing as the morning dew, a party of nature’s bounty in a bowl. The foundation was quinoa, each grain a tiny pearl, cooked to just the right side of softness, its nutty flavor a gentle backdrop to the vibrant chorus of ingredients it supported. Sliced hearts of palm lent a tender crunch. Cucumber added a cool crispness. Thinly sliced red onion brought a sharpness, its pungency mellowed by the different flavors, while baby heirloom tomatoes, each one a jewel, burst with sweet, tangy juice. Each mouthful was a harmony of textures and flavors, a light yet satisfying salad, simple yet sophisticated.

Cayenne fried chicken, spicy cilantro sauce from R House Wynwood

This dish celebrated heat and flavor – Cayenne fried chicken with spicy cilantro sauce. The chicken, marinated and then fried to a golden crisp, was a triumph of textures. Its exterior was a crackling delight, while the inside remained succulently tender. The cayenne pepper gave a fiery warmth that permeated each bite, a heat that was both invigorating and addictive. Accompanying this was the spicy cilantro sauce, a lively emerald concoction that was a riot of flavors – the fresh, herbaceous notes of the cilantro blended beautifully with the heat of the spices, creating a sauce that was as complex as it was delicious.

Takoyaki – Japanese octopus ball with spicy mayo & eel sauce from Naruto 88 Bistro

Let me sharpen your appetite with the tantalizing allure of a truly splendid Takoyaki: picture a sizzling pan, grooves filled with divine spheres of happiness. Within each one, a treasure trove of tender octopus pieces, hidden like pearls within the depths of a sea of batter. As they danced on the heated griddle, they transformed into golden globes, crispy on the outside, fluffy and warm within. The masterful chef turned each one and served them piping hot, dressed in a robe of rich, sweet-savory takoyaki sauce, the dark, glossy sheen playing beautifully off the golden crust. Drizzles of creamy, tangy mayonnaise formed a beautiful contrast, both in color and flavor. A generous snowfall of bonito flakes danced atop, waving gently from the heat, their smoky essence infusing the spheres with added umami depth. A final sprinkle of green seaweed added color and an intriguing earthiness. Each bite was a collection of textures and flavors – crispy, creamy, sweet, savory, smoky – that was simply fun on the tongue.

Flan de Coco – Coconut flan, passion fruit sorbet from Bulla Gastrobar at The Falls.

I had the pleasure of indulging in this elegant dessert, one that paired the tropical notes of coconut flan with the tart kick of passion fruit sorbet. As a lover of flan, my focus was primarily on this treat. It was smooth, creamy, and perfectly set, with a consistency that had me almost fainting. The coconut flavor was subtle yet unmistakable. Miss Y., on the other hand, tackled the passion fruit sorbet. While I’m not usually one for ice cream or its kin, the vibrant color and the way her face lit up with every spoonful tempted me to try, even though I ultimately resisted. While I personally don’t share Miss Y.’s enthusiasm for such icy delights, the shared dessert experience added a layer of connection and contentment to our meal.

Pork and Shrimp Siu Mai from Tropical Chinese Restaurant at The Asian Culture Festival 2023

I remember when I tried Pork and Shrimp Siu Mai. They were sitting in a shiny metal tray, just out of the steamer. Each one had a mix of pork and shrimp wrapped in a thin layer of dough that was carefully folded at the top.

Each dumpling had a little green dot on top from a pea, standing out against the pale yellow of the dough. You could see the stuffing inside through the dough that was almost see-through. I took one, dipped it in soy sauce with a bit of chili for a spicy kick, and added some mustard for extra sharpness.

Biting into the Siu Mai, I loved how the meaty taste of the pork went so well with the slight sea flavor of the shrimp. It was like each one was a tiny package full of delicious tastes and feelings. Eating them felt special like I was part of a tradition of making and enjoying food that was about more than just eating. It was like a story of flavors, a piece of a food adventure in each morsel.

Diagnóstico Reservado Ceviche from Dr. Limón Ceviche Bar

I actually ordered this for takeout after an interview I thought was very successful It was a way to congratulate myself privately. Red Pepper, Ginger. This was the best ceviche I have had in years. It dropped a flavor bomb on my tongue. Everything was perfect about it – the seafood was tender and delicious, and the whole dish was a nice mix of soft and crunchy textures swimming in a refreshing and heavenly sauce. This Leche de Tigre (the sauce) was so divine that I brought some home and drank it like water. I ordered the ceviche mixto which means that it had fish, octopus, shrimp, and calamari. There was no seafood funk in this ceviche, and the sauce absorbed all the luscious flavors of the ocean, a beautiful dish that amplified my love for ceviche. Ultimately, I did not get the job, but the ceviche’s flavor still lingers in my mind.

Linguini “Mar y Tierra 105” from CVI.CHE 105 – Dadeland Mall

On the day I ordered the Linguini “Mar y Tierra 105”, the scents alone hinted at a story in the making. The pasta arrived, coated generously with a heady sauce mix of traditional huancaína, Peruvian peppers, and paria cheese. Paria cheese is a Peruvian cheese known for its slightly salty flavor and creamy texture. Huancaina sauce is made with fresh yellow Peruvian ají amarillo peppers, queso fresco, evaporated milk, onion, garlic, and salt. The sauce was an ode to comfort, its flavors as rich and intricate as a beautiful embroidery, tracing each curve and twirl of the linguini with an embrace of spice, a whisper of smoky sweetness, and a hearty note of cheese.

As for the stars of the show – the grilled filet mignon and shrimp, they played their roles with a flair that can only be likened to a seasoned actor on a stage. Flambeed with pisco, they possessed a distinctive character, a charm that was uniquely their own. The filet mignon was tender, its juices mingling effortlessly with the complex flavors of the sauce, while the shrimp held its own with a delicate sweetness. Like a firecracker, the pisco added a spark that made each bite come alive, lending an edge to the dish. The entire experience was a feast for the senses, a vivid play of textures and tastes that could transport one straight to the vibrant heart of Peru.