{"id":41868,"date":"2016-12-31T00:01:16","date_gmt":"2016-12-31T06:01:16","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=41868"},"modified":"2023-01-17T14:49:53","modified_gmt":"2023-01-17T20:49:53","slug":"gils-best-best-2016","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=41868","title":{"rendered":"Gil&#8217;s &#8220;Best of the Best&#8221; for 2016"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<figure style=\"width: 500px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 500px; --smush-placeholder-aspect-ratio: 500\/694;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2016\/12\/SweetTea13-1.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"500\" height=\"694\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2016\/12\/SweetTea13-1.jpg?lossy=2&amp;strip=1&amp;webp=1 500w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2016\/12\/SweetTea13-1.jpg?size=128x178&amp;lossy=2&amp;strip=1&amp;webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2016\/12\/SweetTea13-1.jpg?size=256x355&amp;lossy=2&amp;strip=1&amp;webp=1 256w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2016\/12\/SweetTea13-1.jpg?size=384x533&amp;lossy=2&amp;strip=1&amp;webp=1 384w\" data-sizes=\"(max-width: 500px) 100vw, 500px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\">Ahn (left) and Tammie welcome you to <a href=\"https:\/\/www.nmgastronome.com\/?p=41617\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>SweeTea Bakery Cafe<\/strong><\/a>, home of my favorite pastries for 2016<\/figcaption><\/figure>\n<p><span style=\"font-size: small; font-family: Verdana;\">It\u2019s the season for making lists and checking them twice, finding out which restaurants were naughty or nice. The advent of 2017 is nigh. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my most memorable dishes of 2016. These are the baker\u2019s dozen plus dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2016. Every dish was a delicious discovery.<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">In the spirit of lagniappe, my &#8220;best of the best&#8221; list for 2016 lists nineteen fabulous dishes and&#8211;for the first time ever&#8211;includes memorable meals shared by some of my faithful readers. It&#8217;s my fondest hope that you do more than just read this list. Please make it your New Year&#8217;s resolution to try as many items as your schedule, budget and dietary constraints will allow&#8211;then tell me about it. Let me know if my recommendations and those of contributors met your own high standards. I promise it will be worth every calorie. Please note that the list is strictly chronological, not by any other ranking factor.<\/span><\/p>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">In January, I predicted the<strong><em> bacon-toffee sundae<\/em><\/strong> (cinnamon and brown sugar ice cream topped with bacon, toffee, maple-caramel and fresh whipped cream) from the <a href=\"https:\/\/www.nmgastronome.com\/?p=38763\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Point Grill<\/strong><\/a> in Rio Rancho would be on my &#8220;best of the best&#8221; list for 2016. This is the most delicious self-fulfilling prophecy made all year long. Don&#8217;t let the distance to the Point Grill deter you from possibly the most surprisingly delicious bacon treat you&#8217;ll ever have.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">My friend <a href=\"http:\/\/www.abqtopten.com\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Larry McGoldrick<\/strong><\/a> jokes that I finally shamed him into eating Japanese food by promising me that the eel (<em><strong>unagi donburi<\/strong><\/em>) at Albuquerque&#8217;s <a href=\"https:\/\/www.nmgastronome.com\/?p=3641\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Magokoro Japanese Restaurant<\/strong><\/a> is spectacular. Larry hadn&#8217;t eaten Japanese food in over three decades before falling in love with Magokoro&#8217;s electrifying eel and with the infinite variety of deliciousness at this magnificent Japanese restaurant.<br \/>\n<\/span><\/li>\n<\/ul>\n<table style=\"background-color: #fae502; border-color: #f70505;\" border=\"10\" cellspacing=\"4\" cellpadding=\"6\">\n<tbody>\n<tr>\n<td><span style=\"font-size: small; font-family: Verdana;\"><strong>Sarita<\/strong>: THE best dish I\u2019ve had this year? Oh, man, that\u2019s hard, kinda like asking me what\u2019s my favorite song or to pick the prettiest rose in a vast rose garden. I\u2019ll do this: I\u2019ll tell you about the three meals that I thought about for days and you can pick which one sounds the most appealing to you. <\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">#1: The <em><strong>green chile stew<\/strong><\/em> at <a href=\"http:\/\/www.nmgastronome.com\/?p=9948\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Cocina Azul<\/strong><\/a>. (The 12th Street location, if that makes any difference.) This was a nice, hearty stew with chunks of steak (*not* hamburger), potatoes and *HOT* green chile. In fact, that\u2019s why I went there; I knew I could count on the chile having some kick. Not some kick, but more like martial-artist-kick. This is the stuff to have for whatever ails you.<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">#2: The <em><strong>Ham and Cheese waffle<\/strong><\/em> at <strong>La Waffleria<\/strong>. Start out with buttermilk waffle batter. Mix in chunks of ham and shredded cheddar cheese and onto the waffle iron it goes. Typically this comes with maple syrup. I didn\u2019t want that. Instead I had them substitute it with their browned butter bourbon sauce. If that\u2019s not enough, there\u2019s a self-serve station with two crock pots, one filled with maple syrup and the other filled with melted butter. Well, of course butter makes everything better, so\u2026..<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">#3: The <em><strong>keema dosa<\/strong><\/em> at <a href=\"https:\/\/www.nmgastronome.com\/?p=41133\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Curry Leaf<\/strong><\/a>. Although, I suppose this should be 2.5 instead of 3 because I just got a sampling instead of an actual meal. Anyway, it\u2019s an Indian crepe filled with wonderfully seasoned ground lamb, served with a couple of delicious chutneys.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Although there are dozens of Mexican restaurants across the Albuquerque metropolitan area, only <a href=\"https:\/\/www.nmgastronome.com\/?p=14851\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Delicias Cafe<\/strong><\/a> showcases transformative <\/span><span style=\"font-size: small; font-family: Verdana;\"><em><strong>Chiles Rellenos en Nogada<\/strong><\/em>. <span class=\"st\">Traditionally made in Puebla to celebrate the Mexican Independence Day on September 16, these rellenos are a celebration of culinary inventiveness and the sheer magical combination of complementary ingredients to create a sweet-savory sensation<\/span> <\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Situated directly across the street from the San Francisco de Assis church in Ranchos de Taos,<strong> <a href=\"https:\/\/www.nmgastronome.com\/wp-admin\/post.php?post=39562&amp;action=edit\" target=\"_blank\" rel=\"noopener noreferrer\">Old Martina&#8217;s<\/a> <\/strong>wasn&#8217;t around when Georgia O&#8217;Keefe was painting the venerable Catholic church, but she would certainly have found artistry in the menu&#8211;especially in the <em><strong>Duck Enchiladas<\/strong><\/em>. Rolled blue corn tortillas engorged with a generous amount of moist, flavorful duck and slathered in your choice of red or green chile (ask for both), these enchiladas are enchanting!<strong><br \/>\n<\/strong><\/span><\/li>\n<\/ul>\n<table style=\"background-color: #fae502; border-color: #fa0519;\" border=\"10\" cellspacing=\"4\" cellpadding=\"6\">\n<tbody>\n<tr>\n<td><span style=\"font-size: small; font-family: Verdana;\"><strong>Bruce &#8220;Sr Plata Silver<\/strong>: Chicken Fried Steak and Fried Chicken from <a href=\"https:\/\/www.nmgastronome.com\/?p=41698\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Mannie&#8217;s Family Restaurant<\/strong><\/a>. Both dishes have to be grouped together as both are totally Amazing! The <em><strong>fried chicken<\/strong><\/em> tastes really &#8216;Home Made&#8217; and brings back memories of a different time eating ultimate comfort food. The <em><strong>chicken fried steak<\/strong><\/em> is thick, juicy and crispy with amazing gravy. Dare I say more! <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">To say the <em><strong>Costillas del Cordero<\/strong><\/em> from <a href=\"https:\/\/www.nmgastronome.com\/?p=39397\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>The Cellar<\/strong><\/a> in Albuquerque are good is akin to declaring Sofia Vergara is merely shaped like a girl. These lolipop lamb chops are superb! Pert, petite and packed with flavor, these crusty corderos are imbued with a demi-glace enlivened with an attention-grabbing combination of lively flavors. The only one thing wrong with these luscious lamb chops is that there are only four to an order.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">When the <a href=\"https:\/\/www.nmgastronome.com\/?p=39752\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Poki Poki Cevicheria<\/strong><\/a> in Albuquerque launched in May, 2016, it may have heralded the Duke City&#8217;s entry into the second decade of the millennium. Largely influenced by Asian flavors and ingredients, poke can be\u2013and is\u2013made with almost any type of seafood and topped with a vast array of garnishes and sauces. Poki Poki increases its fusion elements by adding New Mexican Touches. The <em><strong>spicy bowl<\/strong><\/em> was the first of several poki bowls I enjoyed and remains my favorite.<br \/>\n<\/span><\/li>\n<\/ul>\n<table style=\"background-color: #fae502; border-color: #f70542;\" border=\"10\" cellspacing=\"4\" cellpadding=\"6\">\n<tbody>\n<tr>\n<td><span style=\"font-size: small; font-family: Verdana;\"><strong>Mary Kroner<\/strong>: That is easy for me: the <em><strong>barbecued pork sandwich<\/strong><\/em> (banh mi) at <a href=\"https:\/\/www.nmgastronome.com\/?p=36370\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>iKrave Cafe<\/strong><\/a> on Juan Tabo. I am a stickler when it comes to good bread, and the warmed roll, lightly buttered, proved the perfect wrapper for the succulent pork and lightly pickled vegetables, plus fresh jalapenos.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">There are several items at the <a href=\"https:\/\/www.nmgastronome.com\/?p=40251\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Pop-Up Dumpling House<\/strong><\/a> in Albuquerque worthy of inclusion on this list. Certainly any one of the dumplings are memorable, but when my mind&#8217;s eye reflects on my two meals at this pop-up palace, it&#8217;s the <em><strong>hot and sour soup<\/strong><\/em> which bubbles to the top. This is the hot and sour soup the culinary gods envisioned when they created what has all-too-often become a boring and blase soup.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Even before the <a href=\"https:\/\/www.nmgastronome.com\/?p=285\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Golden Crown Panaderia<\/strong><\/a> in Albuquerque installed its new pizza oven, this Old Town treasure created the very best <em><strong>combination pizza<\/strong><\/em> (tasty pepperoni, hearty Italian sausage, black olives, crisp bell peppers, red onions and mozzarella) we&#8217;ve enjoyed in New Mexico. Naturally, the canvas for this masterpiece is the bakery&#8217;s magnus-opus, an artisinal bread dough that elevates pizza to lofty levels. <\/span><\/li>\n<\/ul>\n<table style=\"border-color: #f70723; background-color: #fae502;\" border=\"10\" cellspacing=\"4\" cellpadding=\"6\">\n<tbody>\n<tr>\n<td><span style=\"font-size: small; font-family: Verdana;\"><strong>Bob of the Village of Los Ranchos<\/strong>: Best Dish of &#8217;16: Sorry, despite some great dishes, e.g. <em><strong>Asparagus Soup<\/strong><\/em> (but it&#8217;s a soup) at <a href=\"https:\/\/www.nmgastronome.com\/?p=39397\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>The Cellar<\/strong><\/a>, or Carpaccio (but it&#8217;s listed amongst Antipasti), none have topped my perennial love of <a href=\"http:\/\/www.nmgastronome.com\/?p=388\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Scalo<\/strong><\/a>&#8216;s &#8220;<em><strong>Filetto<\/strong><\/em>&#8221; at $29 (despite the dastardly ravages of ART to Route 66!), to wit: the tenderest, grilled beef tenderloin topped with cambozola cheese and red wine reduction which contrasts\/pairs so nicely with a yummy mushroom risotto, and all served with the standard, grilled asparagus by &#8220;professional&#8221; waitstaff. &#8220;Chow!&#8221; <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">New Mexican food with a pedigree! That&#8217;s what you&#8217;ll find in Albuquerque&#8217;s <a href=\"https:\/\/www.nmgastronome.com\/?p=40014\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Pana&#8217;s Cafe,<\/strong><\/a> a New Mexican eatery which launched in January, 2016, but whose timeless recipes have been beloved by Duke City diners for generations. Pana&#8217;s recipes are essentially the same family recipes which have made <a href=\"https:\/\/www.nmgastronome.com\/?p=351\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Padilla\u2019s Mexican Kitchen<\/strong><\/a> an institution. Pana&#8217;s just seems to prepare them better. The <em><strong>combination plate<\/strong><\/em> is an exemplar of New Mexican cooking.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Despite having lived on the Mississippi Gulf Coast for eight years, my Kim and I can&#8217;t recall having a single memorable grits dish down South. Since moving back to New Mexico in 1995, we&#8217;ve uncovered three &#8220;best ever&#8221; grits dish. The <em><strong>Cajun-Style Shrimp and Grits<\/strong><\/em> from <a href=\"http:\/\/www.nmgastronome.com\/?p=3252\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Blades Bistro<\/strong><\/a> in Placita are the best of the best. To paraphrase a famous catchphrase from a 1970s television comedy, you&#8217;ll want to &#8220;kiss these grits&#8221; before enjoying their depth of flavor.<br \/>\n<\/span><\/li>\n<\/ul>\n<table style=\"border-color: #f70723; background-color: #fae502;\" border=\"10\" cellspacing=\"4\" cellpadding=\"6\">\n<tbody>\n<tr>\n<td><span style=\"font-size: small; font-family: Verdana;\"><strong>Ryan &#8220;Break the Chain&#8221; Scott<\/strong>: My favorite was the one we shared with you at <a href=\"https:\/\/www.nmgastronome.com\/?p=40852\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Eclectic<\/strong><\/a>. I loved the <em><strong>chimichurri skirt steak<\/strong><\/em>, the hot wings, the half chicken&#8230;pretty much everything. Max and Daniela also have great taste in insurance agents.<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">A close second was the <em><strong>Oklahoma smash and fries with garlic aioli<\/strong><\/em> at <strong><a href=\"https:\/\/www.nmgastronome.com\/?p=41423\" target=\"_blank\" rel=\"noopener noreferrer\">Pete&#8217;s Frites<\/a><\/strong>.<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">I also tried <em><strong>Korean fried chicken<\/strong><\/em> at a place called BonChon in Houston this week&#8230;now I understand why Pluto (Sr. Plata) loves these places so much. Outstanding.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Since its launch in 2009, no restaurant has introduced me to as many new dishes as has <a href=\"https:\/\/www.nmgastronome.com\/?p=9008\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Budai,<\/strong><\/a> the transformative restaurant which elevated Chinese cuisine to gourmet. Who would have thought a <em><strong>Jellyfish Salad<\/strong><\/em> could be so utterly delicious? Chef Hsia certainly did. This dish is so good, you\u2019ll never give it a second thought that you\u2019re eating jellyfish whose texture and flavor are surprisingly palate pleasing especially when paired with the melange of ingredients the Chef adds.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">The painful trauma of having lost a tooth to an especially sticky caramel apple kept me away from the delectable autumn treat for several decades. Then we discovered the <em><strong>English Toffee Caramel Apple<\/strong><\/em> at <a href=\"https:\/\/www.nmgastronome.com\/?p=38178\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Chocglitz<\/strong><\/a> in Albuquerque. Chocolatier Celeste Davis&#8217;s boundless talents in coaxing pure deliciousness from the many ice cream and chocolate treats she creates by hand extend to caramel apples which are absolutely addictive. <\/span><\/li>\n<\/ul>\n<table style=\"border-color: #f70743; background-color: #fce700;\" border=\"10\" cellspacing=\"4\" cellpadding=\"6\">\n<tbody>\n<tr>\n<td><span style=\"font-size: small; font-family: Verdana;\"><strong>Captain Tuttle<\/strong>: Thanks for the opportunity to contribute to your list. Wow, that is a tough question. I&#8217;m like you in that I have a hard time coming up with a favorite. Here are a couple that I could think of&#8230;I&#8217;d need a whole year to think about it!<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">1) <em><strong>Broasted Chicken<\/strong><\/em> and <em><strong>Broasted Pork Chop<\/strong><\/em> @ <a href=\"https:\/\/www.nmgastronome.com\/?p=34288\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Vick&#8217;s Vittles<\/strong><\/a> &#8211; These delicious meals are perfectly prepared in the broaster style (a combination of frying and pressure cooking). This style imparts great flavor and juiciness to the chicken\/pork chops. Simply put, they are mouth watering and (dare I say?) finger lickin&#8217; good. \ud83d\ude42<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">2) <em><strong>Banh Mi Sandwiches<\/strong><\/em> and <em><strong>Spring Rolls<\/strong><\/em> @ <a href=\"http:\/\/www.nmgastronome.com\/?p=12167\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Banh Mi Coda<\/strong><\/a> &#8211; These sandwiches are the bomb! They are simple, but simply amazing at the same time. The genius is the simplicity of it. The spring rolls are perfectly rolled and are delicious! The peanut dipping sauce is so good, I&#8217;d drink it up by itself if left to my own devices&#8230;<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">3) <em><strong>Dumplings<\/strong><\/em>, <em><strong>Pork Belly Sandwich<\/strong><\/em> and <em><strong>Spicy Cucumbers<\/strong><\/em> @ The <a href=\"https:\/\/www.nmgastronome.com\/?p=40251\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Pop-Up Dumpling House<\/strong><\/a> in the Talin Market. These handmade from scratch dumplings (with spicy sauce of course!) are quite delicious, The pork belly sandwich is small, but quite satisfying. A lot of flavor in that little sandwich! The spicy cucumbers (made with the same spicy sauce as is served with the dumplings) are simply amazing. They make a nice pallet cleanser, but provide their own delicious contribution to the meal.<\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">4) <em><strong>B.L.A.T.<\/strong><\/em> @ The <a href=\"https:\/\/www.nmgastronome.com\/?p=40302\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>FR8 House<\/strong><\/a> in Bernalillo. This is what a BLT is supposed to be. The bacon in this BLT is actually a pork belly cut &#8211; in other words thick and as flavorful as can be! A nice selection of micro-brews as well!<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">My inaugural visit to <a href=\"https:\/\/www.nmgastronome.com\/?p=40073\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>An Hy Quan<\/strong><\/a>, Albuquerque&#8217;s very best vegetarian restaurant set the tone for future visits. The very first item these lips sampled at this terrific eatery has turned out to be the best <em><strong>papaya salad<\/strong><\/em> I&#8217;ve ever had. Alas, it&#8217;s so good that my expectations for the dish at other restaurants might be impossible to meet. Fresh and invigorating, it&#8217;s also very well balanced with flavor combinations that will titillate your taste buds. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Where would you find the best burger in the metropolitan area? As newspaper magnate Horace Greeley might advice &#8220;go west!&#8221;&#8230;all the way to Rio Rancho&#8217;s <a href=\"https:\/\/www.nmgastronome.com\/?p=41477\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Toro Burger Bar<\/strong><\/a> where you&#8217;ll find a burger menu unlike any other. Twelve burgers adorn the menu with the <em><strong>Mo Better Burger<\/strong><\/em> capturing my heart early though future visits will likely uncover an even more delicious option. If you&#8217;re tired of the same trite burger options, you&#8217;ll love what the Toro Burger Bar is doing. <\/span><\/li>\n<\/ul>\n<table style=\"border-color: #f50519; background-color: #fce700;\" border=\"10\" cellspacing=\"4\" cellpadding=\"6\">\n<tbody>\n<tr>\n<td><span style=\"font-size: small; font-family: Verdana;\"><strong>Gil&#8217;s Kim<\/strong>: Unlike my thrilling (yawn) husband who didn&#8217;t list anything from <a href=\"https:\/\/www.nmgastronome.com\/?p=41133\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Curry Leaf<\/strong><\/a> because all he&#8217;s had comes from the buffet, three items made my &#8220;best of the best&#8221; list: the unbelievable <em><strong>garlic naan<\/strong><\/em>, the wonderful <em><strong>fruit salad<\/strong><\/em> and the <em><strong>tandoori chicken<\/strong><\/em>. Like my Gil, Curry Leaf is simply the best!<br \/>\n<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">2016 seems to be the year of the pizza for Gil&#8217;s Thrilling&#8230; Three pizzas made this &#8220;best of the best&#8221; list, but not just for this year. The three listed herein are the best we&#8217;ve had in more than two decades across the Duke City. Perhaps the most memorable of the three is the <em><strong>Carbonara Pizza<\/strong><\/em> from <a href=\"https:\/\/www.nmgastronome.com\/?p=35107\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>M&#8217;Tucci&#8217;s Market &amp; Pizzeria<\/strong><\/a> in Albuquerque. This is the pizza which defies all stereotypes and templates. It&#8217;s unique&#8230;and uniquely delicious. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Daniela and Maxime Bouneou made their triumphant to the Duke City dining scene with the launch of <a href=\"https:\/\/www.nmgastronome.com\/?p=40852\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Eclectic Urban Pizzeria and Tap House<\/strong><\/a> which can boast of three of Gil&#8217;s favorite dishes for 2016. First would be the stellar <em><strong>North End Pizza<\/strong><\/em> with its bodacious bacony flavor. Second is my favorite sandwich for the year, the <em><strong>Oyster Po&#8217; Boy<\/strong><\/em>, as good as the best we had in New Orleans. Third is the <em><strong>big dips and dough<\/strong><\/em> appetizer which everyone should experience at least once (preferably a hundred times) in their lives.<br \/>\n<\/span><\/li>\n<\/ul>\n<table style=\"border-color: #fa0202; background-color: #fce700;\" border=\"10\" cellspacing=\"4\" cellpadding=\"6\">\n<tbody>\n<tr>\n<td><span style=\"font-size: small; font-family: Verdana;\"><strong>Sarita<\/strong>: Another place to add to my list is <strong>Maya<\/strong>, over on 3rd &amp; Silver. It&#8217;s the latest venture by Dennis Apodaca. Of course a different menu (Latin fusion) from <a href=\"http:\/\/www.nmgastronome.com\/?p=394\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Eli&#8217;s Place<\/strong><\/a>, but I enjoyed my meal. I had the Kobe green chile cheeseburger. The burger is cooked to order with white cheddar cheese and green chile. The chile wasn&#8217;t particularly hot, but it did have a nice flavor. The fries were very similar to the delightful fries served at Eli&#8217;s Place. Next time I go I&#8217;ll try their more Latin offerings, like the tortas or the tacos.<br \/>\n<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\"> With a cosmopolitan vibe that belies Albuquerque&#8217;s cow town feel, the <a href=\"https:\/\/www.nmgastronome.com\/?p=41617\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>SweeTea Bakery Cafe<\/strong><\/a> is a magnificent milieu for noshing on a crusty, crunchy banh mi or two. This breath of fresh air bakery offers a plethora of pulchritudinous pastries so beguiling, your New Year&#8217;s resolution should be to try them all. The <em><strong>nutella buns<\/strong><\/em> and the <span class=\"st\"><em><strong>not your traditional banana nut bread<\/strong><\/em><\/span> are beyond delicious.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\">It&#8217;s not every purveyor of great sushi that serves dessert, much less one worthy of accolades and laudation. The <em><strong>Blue Velvet Swirl<\/strong><\/em> from <a href=\"https:\/\/www.nmgastronome.com\/?p=41566\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Ohana Hut<\/strong><\/a> in Albuquerque is the perfect finisher for a sumptuous soiree of sushi. What, pray tell, is a Blue Velvet Swirl? Picture a colorful cake with a lemon creme cheese filling topped with kiwi, white chocolate and hazel nuts. Scratch that. Picturing it isn&#8217;t enough. You&#8217;ve got to taste it to believe it!<\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: small; font-family: Verdana;\"><strong> Gil&#8217;s &#8220;Best of the Best&#8221;: <a href=\"https:\/\/www.nmgastronome.com\/?p=59503\" target=\"_blank\" rel=\"noopener\">2021<\/a> | \u00a0<a href=\"https:\/\/www.nmgastronome.com\/?p=56510\" target=\"_blank\" rel=\"noopener\">2020<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=53711\" target=\"_blank\" rel=\"noopener noreferrer\">2019<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=50771\" target=\"_blank\" rel=\"noopener noreferrer\">2018<\/a> |<a href=\"https:\/\/www.nmgastronome.com\/?p=44711\" target=\"_blank\" rel=\"noopener noreferrer\">2017<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=41868\" target=\"_blank\" rel=\"noopener noreferrer\">2016<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=38572\" target=\"_blank\" rel=\"noopener noreferrer\">2015<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=34982\" target=\"_blank\" rel=\"noopener noreferrer\">2014<\/a> | <a title=\"Gil's &quot;Best of the Best&quot; for 2013\" href=\"https:\/\/www.nmgastronome.com\/?p=24269\" target=\"_blank\" rel=\"noopener noreferrer\">2013<\/a> | <a title=\"Gil's &quot;Best of the Best&quot; for 2012\" href=\"https:\/\/www.nmgastronome.com\/?p=20477\" target=\"_blank\" rel=\"noopener noreferrer\">2012<\/a> |<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s the season for making lists and checking them twice, finding out which restaurants were naughty or nice. The advent of 2017 is nigh. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my most memorable dishes of 2016. These are the baker\u2019s dozen plus dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2016. Every dish was a delicious discovery. In the spirit of lagniappe, my &#8220;best of the best&#8221; list&hellip;<\/p>\n","protected":false},"author":1,"featured_media":41628,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[533,2615],"tags":[],"class_list":["post-41868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","category-gils-best-of-the-best"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gil&#039;s &quot;Best of the Best&quot; for 2016 - Gil&#039;s Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=41868\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gil&#039;s &quot;Best of the Best&quot; for 2016 - Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"It\u2019s the season for making lists and checking them twice, finding out which restaurants were naughty or nice. The advent of 2017 is nigh. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my most memorable dishes of 2016. These are the baker\u2019s dozen plus dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2016. Every dish was a delicious discovery. 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