Due to use of specialty ingredients or extended prep time, you can’t just sit down and order up these dishes. However, a little advance planning will yield a big payoff. Call ahead to reserve these spectacular specialties – you won’t be disappointed.
Poularde en Vessie at Daniel, New York, New York
Daniel Boulud makes this dish as a tribute to Paul Bocuse and his restaurant L’Auberge au Pont de Collonges just outside Lyon, France. Though it’s cooked inside a pig’s bladder, the chicken is extremely eye-catching when served. Slice open the bird to reveal a kaleidoscopic wonderland that tastes as good as it looks.
To order: Call the restaurant at least week or more in advance at 212-288-0033; may not be available if specialty ingredients cannot be procured. Make a reservation at Daniel.
Lobster Trap Mac N Cheese at Barton G., Miami Beach, Florida
Meet the most decadent mac ‘n’ cheese in the country. A five-pound Maine lobster is stuffed with truffled mac ‘n’ cheese enriched with lobster sauce and coronated with freshly shaved black truffles. It’ll set you back $195 — but it’s worth it.
To order: Call the restaurant at least two days in advance at 305-672-8881. Make a reservation at Barton G.
Whole Chicken for Two at Ms. Yoo, New York, New York
A marinade-rubbed chicken gets stuffed with herbaceous glutinous rice based on a recipe from chef-partner Esther Choi’s grandmother. Then it’s slow roasted, deep fried, and served whole. It’s accompanied by pickled daikon kimchi and gochujang dipping sauce.
To order: Call the restaurant at least two days in advance at 917-261-2490. Make a reservation at Ms. Yoo.
Whole Chicken in Brioche at Nomica, San Francisco, California
This chicken goes on a journey before it gets to your table. The bird gets a 24-hour koji brine followed by two days of air-drying. After getting stuffed with miso butter and slathered with shiso chimichurri, it’s cooked sous vide for 13-15 hours. It rests for another day, before it’s wrapped in brioche dough, placed in a clay pot, proofed, baked, and presented fresh out of the oven (serves four).
To order: Call the restaurant at least 24 hours in advance at 415-655-3280; only six are available each day. Make a reservation at Nomica.