Masa's, SF, CA where they gave a special substituting 24 unique courses for my 13 course with shared desserts and bonus appetizer
My current drink of choice:
spirit: whisky (all type provided it doesn't reek of TCA/TBA) neat; cocktail: Dark and Stormy (Black Seal + Bundaberg --_no_ exceptions); beer: lots and lots of Pabst
I really wish I could:
Splurge on a rotovap and 20k rpm centrifuge with matching 48,000 G-force rotor for the good tasting clarified lime juice. Eat hydrocarbon free steamed sherry kissed giant isopod and creatively seasoned-cooked bugs.
Alinea (I followed their construction on eGullet and have to root for the iconoclastic underdog); Fat Duck (Blumenthal is a home cooking MacGyver genius); NamiNami (terrific Kyoto style cuisine and non-sushibar atmosphere --try the omakase); (any place with Dim Sum tripe); The Safe House (very amusing theme);
My most tattered cookbooks:
Good Eats. Best Recipes. On Food and Cooking. Special mentions: Meat, Smoking, and Smokehouse Design; Douglas Baldwin's page (to death); Alinea (food porn and chemicals); CookingForEngineers & eGullet