Best Tapas-Small Plates, 2014:
Graze appetizers such as lamb tartare or octopus with fava beans at a(MUSE.), or opt to share from the tasting menu of four, seven or 11 courses. A sample item: seared Hudson Valley foie gras with rhubarb, a drizzle of white balsamic vinegar, shortbread crumble and sassafras. It’s the kind of thing that makes chef Hari Cameron truly great.
Best Desserts, 2014:
a(MUSE.) is not known for keeping it simple—thank the gods of food—but dessert is another story. Lots of Chocolate is an elegant plate of chocolate samples. Sorbet is sorbet. Ice cream is ice cream. Perfect.