I love compiling my annual "best things I ate" post because it's a chance to relive the year's most memorable moments. 2024 included trips to Japan and Montreal, an exquisite kaiseki meal and Laotian feast in Minneapolis, and everyday delights like a top-notch plate of truffle fries and an amazing chocolate croissant. Here are the culinary highlights of my very tasty 2024.
Full disclosure: some of these meals were comped thanks to my journalism work and/or social media presence. I've noted where that's the case.
1. Cauliflower soup, Mara (Minneapolis)
On a January evening with -10 windchill, the cauliflower soup at Mara was the culinary equivalent of being wrapped in a cashmere blanket. The soup was garnished with apple molasses, puffed lentils, and mint for a flavor profile that was a little bit earthy and smoky, with a touch of sweetness, but what stood out the most was the incredibly smooth texture. This was the platonic ideal of a creamy soup.
2. Parmesan truffle fries, Pour Wine Bar & Bistro (Champlin, Minnesota)
Truffle fries are one of my go-to orders, but the version at Pour Wine Bar & Bistro stood out for the crisp, outer layer (almost like they had been battered) and the generous application of freshly shaved and grated Parmesan. The truffle flavor was pleasantly pronounced but not overdone, and the jalapeno aioli added a gentle zing.
3. Doppio ravioli, Dario (Minneapolis)
Shortly after they opened, the team at Dario kindly invited me in for a comped meal. The doppio ravioli had already gotten a lot of buzz, and it's well-earned. Each ravioli had two separate pockets, one with a sunchoke filling and the other with ricotta, and they were topped with honey, chopped hazelnuts and rosemary. The tender, satiny texture of the pasta was incredible, and the sweetness of the honey paired wonderfully with the mild ricotta and the nutty sunchoke.
4. Grilled duck breast, Kaiseki Furukawa (Minneapolis)
Josh and I splurged on dinner at Kaiseki Furukawa to celebrate our fifth anniversary, and it was one of the most memorable meals of my life. Kaiseki is a traditional multi-course Japanese dinner made with fresh, seasonal ingredients and preparations that are intended to balance the taste, texture, and appearance of the food. Every detail is carefully considered, down to the plates, and each course looks like a work of art.
Since a kaiseki meal is about the overall experience, it was a challenge to single out a dish, but the grilled duck breast has lingered the most in my memory. The meat quite literally melted in my mouth, and it was served on an antique plate that was made in the 1790s (when George Washington was president!) It was definitely one of the most expensive meals I've ever eaten but it was absolutely worth it.
5. Pun paa, Gai Noi (Minneapolis)
Last spring I wrote an article about Chef Ann Ahmed's return to Laos to cook a special dinner that reflected her heritage as a Lao American. Her team kindly comped me a ticket to a recreation of that dinner at one of her restaurants in Minneapolis, Gai Noi. My favorite course was the pun paa, a mixture of crispy fish, coconut flakes, peanuts, lemon grass, starfruit, green mango, shallots, and cilantro that you used to make build-your-own wraps with the accompanying leaves of butter lettuce, purple shiso, and mint. The vibrant flavors and textures made each bite feel stepping into a Technicolor movie—it tasted more vivid than real life.
6. Shinkansen bento box purchased at Ekibenya Matsuri (Tokyo)
Eating on mass transit is typically taboo in Japan, but the long-distance Shinkansen bullet train is an exception. I loved picking out my meal at Ekibenya Matsuri in Tokyo's central station—I opted for an elaborate seasonal bento box. Over a dozen different dishes were carefully arranged in different compartments, including pickles, fish, pork, chicken, an omelet, mushrooms, rice topped with seafood, and mochi. I'm not exactly sure what it all was, but it was delightful to look at and eat.
7. Tempura bowl set meal, Amairo (Tokyo)
I ate the best tempura of my life at Amairo in Tokyo's historic Asakusa neighborhood. The batter was so crisp and delicate that it was more akin to a lacy tuile cookie than a savory deep-fried dish, and the seafood and vegetables within were perfectly cooked.
8. Niboshi ramen, Ramen Nagi Shinjuku Golden Gai (Tokyo)
Mike and I spent an hour standing in an alley waiting for a seat at Ramen Nagi Shinjuku Golden Gai, and it was one of the best decisions we made on our trip to Japan. The dried fish and pork-based broth, two types of noodles, and toppings of pork, green onions, sardines, and a sweet-hot chili sauce blended together beautifully. The umami notes were so intense that it was like fireworks exploding in my brain. Plus, the setting was perfect: elbow-to-elbow with our fellow diners in a tiny second-floor space, watching the cook carefully prepare each bowl.
9. Tofu, Tousuiro Gion (Kyoto, Japan)
Tousuiro Gion is a kaiseki restaurant in Kyoto that specializes in tofu, and they've elevated the humble ingredient to a work of art. I've eaten a lot of tofu, but I've never had it like this. Our meal featured tofus made from a variety of ingredients in addition to the traditional soy, each with an amazingly smooth texture and delicate, distinct flavor.
10. Okonomiyaki, Chibo (Osaka, Japan)
Okonomiyaki is a savory pancake with various fillings and toppings, and it's an Osaka specialty. The Dotonbori okonomiyaki I ordered at Chibo was an absurd amount of food in a deceptively small package: pork, shrimp, squid, cheese, beef, and konjac (a root vegetable) plus a topping of green onion and a sunny-side up egg. It was delicious—somehow all the disparate ingredients came together to make the ultimate comfort food.
11. Fougasse aux olives, Boulangerie Caviste (Montreal)
My fougasse aux olives (olive flatbread) from Boulangerie Caviste was so densely packed with green olives that I think it was about 50% bread, 50% olive. It was enormous, but I enjoyed it so much that I ate the whole thing over the course of an afternoon. The bread was wonderfully chewy and the olives added a perfect punch of salt and brininess.
12. Poppy seed kokosh, Boulangerie Cheskie (Montreal)
The poppy seed kokosh from Boulangerie Cheskie was a sheer delight. It's make by rolling a large sheet of pastry around a gooey poppy seed filling, giving it a texture a little like cookie dough. Although it was quite sweet, there was also a bitterness from the poppy seeds to balance it out. I kept going back for slice after slice.
13. Tangy mango curry, Namaste Cafe (Minneapolis)
During the annual Twin Cities Vegan Chef Challenge, Namaste Cafe invited me in for a complimentary meal. The tangy mango curry captured the joy of a summer Friday evening, when the sun is soft and golden and the weekend stretches out in front of you. It was a sweet dish, but not in a cloying way. Instead, it was bursting with the juicy sweetness of a perfectly ripened mango. The peppery black mustard seeds, curry leaves, cayenne, chili, and paprika provide a warming, nuanced flavor profile that balanced the mango.
14. Return of the Mac pizza, Earl Giles (Minneapolis)
Rachel and I enjoyed a summertime-in-September evening at Earl Giles, and the Return of the Mac pizza paired perfectly with my spritz cocktail. Despite the mac 'n cheese topping it wasn't a cheese bomb—there was just enough cheesiness to be satisfying from the garlic cream cheese and a smattering of shredded melted cheese. What actually stood out was the intriguing contrasting textures of the chewy crust, al dente pasta shells, and crispy panko.
15. Chocolate croissant, RMY Patisserie (Minneapolis)
When I interviewed the folks at RMY Patisserie for a Racket profile, they kindly gave me a chocolate croissant to take home. It was a thing of beauty in the way that a suspension bridge is beautiful—I could sense the precise skill and immense effort behind its creation. When I took a bite, appreciation became sheer joy as dozens of layers of buttery pastry danced across my tongue.
16. Hello Taro biing, L2 at Tii Cup (Minneapolis)
The dim speakeasy lighting at L2 at Tii Cup prevented me from fully appreciating the lavender hue of the Hello Taro biing, but the wonderful flavors and textures more than made up for it. The shaved taro-flavored snow was topped with ube and condensed milk and served with a side of taro pudding for a refreshing, creamy dessert with a subtle balance of nutty, sweet, and vanilla notes.
17. The Indigo Bunting, Deer Creek Cheese (made in Sheboygan, Wisconsin)
This fall I took a cheese course sponsored by Dairy Farmers of Wisconsin and they sent me some free cheese for a virtual cheese tasting. Deer Creek Cheese's The Indigo Bunting changed how I think about blue cheese. It's made with sheep's milk and cow's cream for an incredibly smooth, creamy, extra-rich texture—who knew blue cheese could be this luxurious?
As 2024 draws to a close, I'm thankful for the culinary opportunities my personal and professional life have provided, as well as the loved ones I've shared meals with over the past year. Fingers crossed, 2025 will bring more of the same.
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