Rebecca Marx's Top 10: No. 10 New York 2010 - Fort Defiance
Sometimes the most memorable dishes are the simplest. But while Fort Defiance's deviled eggs may be short on menu descriptors, they're certainly not lacking in thoughtful preparation. In addition to using the usual mayo, chef Bobby Duncan whips his yolks with Greek yogurt, which makes them even creamier and bestows a subtle tang. They're further adulterated with Old Bay, lemon juice, and cayenne pepper, and then showered with cured mustard seeds. The crunch of the seeds provides invigorating contrast to the silky yolks, which rise from their whites like billowing storm clouds. All told, they're eggs worth selling your soul for.