7) KOKOTXAS – saffron / alliums 🤤

Kokotxas is a traditional Basque fish stew made from fish necks, typically cod or hake. The Reverie version coats the throat meat in Japanese panko before deep frying it. Served with a sauce made from cod stock emulsified with saffron, parsley, and garlic emulating Basque pil pil. So good! 😋

8) ABALONE – smoked butter / liver sauce 🥹👏
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@michelinguide for 2024: 🌟

@oadtop100 for 2024: No. 100 on “North America Top Restaurants”
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