When it comes to a great meal, most aren’t shy about asking for seconds. Same with exceptional food writing. After publishing a spotlight on the 2012 James Beard Award Nominees readers clearly wanted us to serve up some more mouth-watering stories.
In "The Hangover Part III," Brett Martin headed to Tokyo (which many consider the food capital of the world) with top chef David Chang, LCD Soundsytem’s James Murphy, and comedian Aziz Ansari. The range of restaurants is so alluring that the group spent a whole day arguing over what kind of ramen place to try. “Eventually we were all seated in front of steaming bowls of thick, almost gravy like broth," Martin wrote. "Pieces of cabbage and ragged chunks of pork protruded here and there, like half-submerged bog creatures. The taste bore the look out — deep, swampy, and warming to the core. After one sip, we all straightened an looked at each other, goofy smiles slippery with grease. Gnarly.”
The same word could easily describe the experience Adam Sachs had in Sweden, at “the world’s most daring restaurant,” where’s he’s offered duck-egg liqueur. That’s right. Duck-egg liqueur. “The caramely nectar is sweetened with honey and made with the plum orange yolks of duck eggs he gets from that man he met down the road…” Sachs recalled, vividly describing the the experience. “Some foods you eat with your eyes. Some dishes you smell before you see them. This one we heard.”
For a different kind of taste explosion, Jason Sheehan wrote about the burger joint that fed the scientists who built the atom bomb. “Every night at the Owl’s bar," Sheehan wrote, "some of the smartest men in the world sat through the huge New Mexico nights, drinking cold beer and eating burgers, burning their tongues on sweet-hot New World chiles while talking about implosion triggers, explosive lensing and, among themselves, laying bets on what would happen when 'The Gadget' was finally detonated.”
And that's how a cheeseburger altered history.