2010’s Best Bites – My Five Favorites

Wed, Dec 29, 2010 (5:10 p.m.)

ImagePeanut butter waffles served with Bananas Foster and white chocolate mousse? Too much is never enough.

Photo: Christopher DeVargas


1. World Famous Spinach Salad Nittaya’s Secret Kitchen Individual leaves of lightly battered and fried spinach, served alongside a tart-yet-sweet larb gai (Thai chicken salad), combined for one of the most unique new tastes of 2010. Don’t let the “salad” part fool you; it’s better described as a meat dip with spinach chips.

2. Peanut Butter Belgian Waffle Roxy’s at the Stratosphere What happens when you bake a Belgian waffle with peanut butter, top it with Bananas Foster and serve it alongside white-chocolate mousse? Your daily sugar intake—courtesy of this maniacal concoction from chef Rick Giffen on Roxy’s revamped menu.

Fukuburger co-owners Colin Fukunaga (right) and Robert "Mags" Magsalin. Photo: Justin Massongill

Fukuburger co-owners Colin Fukunaga (right) and Robert “Mags” Magsalin.

3. Chicken and Waffles Fukuburger Be on the lookout for Fuku’s chicken and waffles—honey and sesame fried chicken skewers on cinnamon-coated andagi (Okinawan doughnut holes similar to malasadas). Served with plenty of maple syrup, they’re a periodic offering that has already garnered such a resounding following the boys guarantee you’ll see them again. Good reason to look forward to 2011!

4. Chicken Marsala Cafe Martorano’s at the Rio For years chef Steve Martorano has offered his wares in our humble burg, yet only in 2010 did I try his take on this classic Italian dish. Pounded-thin chicken makes the perfect base for the sinfully superb sauce—the secret of which we’d tell you if he didn’t scare us so much. You’ll just have to try it yourself.

5. Stir-Fried Crispy Beef China Mama This westside favorite offers a number of incredibly good, authentic dishes, probably none more famous than the xiao long bao—steamed pork soup dumplings. As good as they are (and they are really good), our go-to dish is the stir-fried crispy beef, whose crunchy sweetness provides an ideal complement for the carrot slivers on which it rests.

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