Tasting menu at Everest in Chicago. A close 2nd would be a Pasilla made by a Moroccan cook in Ouarzazate.
My current drink of choice:
Anything w/ Plymouth Gin (Martini,Gimlet, etc.); A really good cup of tea (ASSAM) w/ milk for British style; or with proper Indian spices (Cardamom,Cinnamon) for the Spiced Chai
My favorite comfort food:
Fried chicken, Al pastor burrito, or Asian noodles/dumplings. Crab sandwich at Spud Point Crab Co. - Bodega Bay, CA.
My top 5 favorite restaurants:
Cassava Bakery/Cafe (Friday "Pop Up" Dinners); Tacos Moreno - Santa Cruz, CA ; Deanie's Metairie, LA ; Cafe Poca Cosa - Tucson, AZ ; Primanti's - Pittsburgh, PA ; Versailles - Los Angeles, CA; Cochon - New Orleans, LA.
My most tattered cookbooks:
Bittman's How to Cook Everything. Larousse Gastronomique (English ,1961). Chowhounds Guide SF.