Dish no. 3: Fish and chips from King Bee (424 East 9th Street, 646-755-8088)
Partners Eben Klemm and Ken Jackson and chef Jeremie Tomczak traveled to Newfoundland and rural Louisiana as they explored the culinary canon of the Acadian people, a migratory group that traveled from France through Canada down to the southern U.S. (where they’re responsible for Cajun food). Tomczak found inspiration at each stop: Louisiana give him pork cracklings, while Newfoundland gave him cod’s tongue, a common ingredient in St. John’s, but rarely seen here. For the menu at King Bee, he’s serving cod’s tongue in a fish-and-chips setup: Seafood coated in a crackly batter comes plated with roasted potato wedges, so soft within they’re almost feathery. The dish is tied together and elevated a bit by a peppery hit of espelette and a pool of mustard-spiked remoulade. You’ll wish it came in an entree-sized serving; for now, it’s just an appetizer.
In conjunction with our 2014 Best of NYC issue, we’re traipsing through the boroughs and divulging our favorite dishes of the year. They’re presented here as a countdown, but we’re listing them in no particular order. Consider this a guide to what’s good to eat in this town right this very second.
More:100 Favorite Dishes