i dont know about best - but some fresh, chilled clams on the half-shell with Gold's cocktail sauce and an ice cold beer gets me everytime.
My current drink of choice:
Rye in the Winter, Laphroaig in the Fall, Arnold Palmer's in the Spring and Campari in the summer.
I really wish I could:
learn to think like Ferran Adria
My "Go-to" dinner party dish:
a catering menu
My top 5 favorite restaurants:
Al Sorriso (Milan, Italy), Les Pres d'Eugenie (Eugenie Les Bains, France), Daniel (New York City), The Inn at Little Washington (Washington, VA), Babbo (New York City), The Spiced Pear (Newport, RI), Sfoglia (New York City), Harry's Bar (Venice, Italy), The Black Pearl (Newport, RI), The Clam Castle (Madison, CT)
My most tattered cookbooks:
threw 'em all away after culinary school in an attempt to be more original [i do sneak a peak at larouse gastronomique once in a while - dont tell]