Leopold's sausage and kraut (photo by Ed Anderson)
It's been 12 months of good eating. After reviewing all my past blogs, I've pulled out some—though clearly not all—of the most delicious dishes from 2011 and listed them in no particular order. A couple are new discoveries to me (see L'Ardoise), some are rediscoveries (see Kiss), but most are new as of this year.
Last night, I came up with the perfect idea for Halloween and since I'm not into dressing up myself, you can have my ultimate mixologist costume. All it entails is a mustache, suspenders, a page boy cap, a shaker, and an ice pick for making perfect ice. Obscure bitters would be good. For a little gore, add some fake blood to the tip of the ice pick which you can say is from the customer you stabbed when they asked for a vodka tonic.