None seem to remain for long, but among the best were a monster wedge of bone-in roasted monkfish ($37), flanked by simple roasted cauliflower and sugar snap peas with a smear of creamy labne and a lightly curried butternut squash puree.
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Heftier mains include a split, pan-seared sea bream ($25) in a classically simple Mediterranean sauce vierge (olive oil, lemon, tomato, parsley and thyme) over quinoa and roasted broccolini, and a filleted, flattened whole roasted branzino ($32) with just a bit of skin left on, scattered with slices of yellow squash, fennel and bits of crisped speck—two marvels of bright flavors and different, skillfully wrought cooking techniques. Vegetarians are well served by delicately fried maitake mushrooms ($22), fragrant with black garlic and served over crisp, rectangular polenta cakes. A rare miss is a side of confitted boutique carrots ($6) that are off-tasting, funky in a not-good way. Canonical bistro-style proteins are straightforward and excellent, including a surprisingly unchewy (perhaps mechanically tenderized) grilled bavette steak ($28) in a punchy green peppercorn sauce over chunky mashed potatoes; a roast half chicken ($25) that evokes—if not quite nails—the fabled Gordon Hamersley ideal; and an impeccable, tall, pub-style burger piled with Comté, caramelized sweet onions and sweet pickles on a glossy, substantial bun alongside great fries. Pastry chef Alexandra Artinian’s inventive desserts include a grapefruit posset ($9), an almost obscenely creamy colonial-vintage pudding gaudily layered with white-chocolate streusel, basil and translucent sesame tuille.
One of the most anticipated openings of the year, Raijin maintained a line out the door for months after opening. Neighbors even filed complaints about ramen customers blocking their home driveways with parked cars.
“I’ve made a lot of new friends in the industry,” Jay says. “I’ve even traveled overseas to take a course on milling oats from start to finish.”
This year, Geddes squashed the competition. He started with what all competitive growers use â the Dill Atlantic Giant Pumpkin Seed, created after decades of intense selective breeding. But Geddes retired from the juvenile justice system 10 years ago, which has given him the time needed to successfully move from helping children grow to helping pumpkins grow.
Research by Yin Yulong with the Chinese Academy of Sciences shows that pork output and quality is not affected by lowering the share of protein in animal feed if four specific amino acids can be added at different stages of animal growth.
They drink a lot of water. That might be where the luck Radach credited for his prize-winning pumpkin comes in — that Baldwin has an understanding wife.
I’m not sold on the Key lime custard ($11), essentially Key lime pie served as a deconstructed jumble of powders, sauces and crumbles. It feels like a lingering hangover from 2006 that we can’t quite shake, but your mileage may vary.
Dozens of food world luminaries answered the call, with plenty of responses that delighted us as fellow food lovers, plus a few that genuinely surprised us. The only restaurant that showed up more than once, actually made the list three times. Looks like we all need to make plans to go to Blue Hill Stone Barns next time we’re ready for a splurge in upstate New York. On the less-pricey end of the spectrum, Uproxx-fav Tocabe was the only fast-casual place in the United States to get a nod.
Having bartended at flash-in-the-pan Burger Bar & Fish in Base Village in 2012, the winter I moved to Aspen, my heart swells to see such vibrancy here at last! As I learned on successive visits, there’s a lot to explore. Here are a few favorite bites from this area of lower Base Village:
“These don’t really look like your normal jack-o’-lantern pumpkins,” Geddes said. “These pumpkins are a variety known as Dill Atlantic Giants, which were developed by a Nova Scotia resident by the name of Howard Dill back in the 1950s. He probably did the most amount of work when it came to selective breeding and crossing pumpkins with varieties of winter squash. Eventually, he came up with these enormous specimens."
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