I know I seem like a homer when I pick dishes from our Cobaya dinners here. But the truth is we've been on a really nice streak lately. The trend continued in Experiment #55, with Chef Aaron Brooks from Edge Steak and Bar in the Four Seasons.
I could have easily gone with Chef Brooks' charcuterie plate, but we did that last week, so instead my choice for "best thing I ate last week" is this rabbit with green curry, the rabbit loin stuffed with a brightly flavored Thai sausage, the curry alive with lemongrass and makrut lime. You can read more about the dinner here.
Runner up: the smoked oyster mushroom with Beemster gouda purée and crispy yuba skin from Chef Brad Kilgore at Alter. What an incredible umami payload in a vegetarian dish.