The 100th Post Medal Podium: The Very Best Things We Have Eaten (So Far)

In honor of our 100th post, we have each decided to compile a list of our favorite dishes consumed so far -- our Best Of the Best Thing I Ever Ate, so to speak.  These are the places that we tend to recommend the most and would be especially likely to return to on our own accord.  And so, in a burst of Olympic fanfare, we present the It's Not Even Noon Somewhere 100th Post Gold Medal Champions:

Best Things Vodka Ever Ate:
1. Pasta Tasting Menu -- Vetri

Toto, I Don't Think We're in Olive Garden Anymore

One word: pasta.  Vetri is all about the pasta, which just so happens to be Vodka's favorite food on the planet.  And no one -- NO ONE -- does pasta better than the staff at Vetri.  So save up your pennies, make your way to Philadelphia, and drown yourself in Vetri's delectability.

2. Spaghetti -- Scarpetta

Don't Let Your Cat Mistake This For Yarn

Since there is not yet a Vetri outpost in New York, Vodka heads to Scarpetta whenever she needs an upscale pasta fix.  While the Best Thing I Ever Ate dish is the spaghetti, all other pasta dishes which Vodka has tasted here (particularly any of the truffle specials) have been mouth-watering feats of culinary glory.  And if all of that persuasion is not enough, Scarpetta's bread basket is the best in the city (it has stromboli in it, for goodness sake!).

3. Mama Els' Recipe Fried Chicken -- Hill Country Chicken

Everyone Knows the Best Fried Chicken Comes From... Manhattan?

When Vodka decides to eat something other than carbs, she heads to Hill Country Chicken for some of Mama Els' Recipe fried chicken (though let's be real - Hill Country's carbs are pretty great, too, particularly their mac and cheese).  Go for the chicken, stay for the pie.  PS Vodka loves any place that serves boxed wine.

4. Cookies -- Levain

The Only Hiking Vodka Wants to Do Is Up This Cookie Mountain

When the Best Thing I Ever Ate tour was still a mere figment of our overeating imaginations, Vodka fell in love with Levain Bakery and their one-pound cookies.  While the dark chocolate variety was the one featured on Best Thing I Ever Ate, Vodka prefers the chocolate chip walnut or the peanut butter chocolate versions, though, in truth, you cannot go wrong with any flavor.  In fact, you cannot go wrong with a single baked good served at Levain (and rest assured that Vodka has made it her mission to try them all).

5. Toasted Ricotta Gnocchi -- Jane

Paula Deen Said It Best: Add Butter to Everything

Clearly, Vodka has a soft-spot for pasta, and Jane's ricotta gnocchi is second to none.  Starchy and smothered in cream, they are a guilty pleasure waiting to happen.  If they were served at a time other than lunch, Vodka might even be found in one of Jane's booths every week.

Best Things Ginger Ever Ate:
1. Cyprus Breakfast -- Kanella

Smorgasbord of Salt

Kanella's cyprus breakfast eliminated Ginger's eternal debate between sweet or salty morning meals.  While consuming Kanella's sodium-laden platter, nary a vision of sugary baked goods danced in her head.  The cyprus breakfast accomplishes perfection without a drop of chocolate or maple syrup, which is fantastic news... if you live in Philadelphia.

2. Spaghetti -- Scarpetta

It Bears Repeating: STROMBOLI in the BREAD BASKET

Truth be told, Ginger's love affair with Scarpetta is not even about the Best Thing I Ever Ate spaghetti; it is about the bread basket that precedes the spaghetti.  The pasta dishes are only a delicious method by which to obtain the most fantastic bread selection in the whole city.

3. Spaghetti and Meatballs -- Extra Virgin

Spaghetti with a Side of Bowling Ball

Unfortunately for Scarpetta, if Ginger were looking to eat spaghetti on a brisk fall afternoon, she would bundle up and request a prime people-watching seat on the patio of Extra Virgin in the West Village.  This spaghetti is tasty on its own, but the meatballs elevate it beyond the plain and simple.  And luckily, there is plenty left over to bring home for a crave-worthy snack later in the night.  Fortunately for Scarpetta, Extra Virgin only serves this dish on Sunday, so Ginger's loyalties are not too divided.

4. Popovers -- BLT Steak

Snap, Crackle, Popover

It has come to Ginger's attention that sometimes, the "free" bread is the best thing about a place. Case-in-point: BLT Steak's popovers.  If it weren't for our detailed blog, Ginger wouldn't even be able to remember what else we ate at BLT Steak (though she would imagine it involved steak).  These warm, airy popovers could only be improved by one thing: a fresh ginger cocktail.

5. Toasted Marshmallow Milkshake -- Stand

Ginger Likes Her Campfires in a Glass

One time after our initial excursion, Ginger went back to Stand and ordered a different milkshake; it was a terrible mistake.  After drinking the toasted marshmallow milkshake, no other kind ever compares.  And after consuming one shake, all you want is another.  In all fairness, Micheal Symon did warn us.

Best Cocktail:
Vodka's:
Grapefruit Margarita -- Barrio Chino

Part of a Balanced Breakfast

Suffice it to say that this margarita made Vodka a fan of grapefruit itself, not to mention able to bear the burden of cardboard menus and rowdy brunch-time hipsters.

Ginger's:
Grapefruit Margarita -- Barrio Chino

The Grapefruit Margarita is Worth the Shoddiness of This Menu

Barrio Chino has elevated the margarita far beyond the realm of Jimmy Buffet's imagination into a delicious, tangy concoction perfect for brunch.  It is just a matter of time (and stomach space) before we return to the place, and this time, Ginger will forgo the ginger mojito in favor of this perfect pink drink.

(Clearly, the sole reason we're friends is our identical preference for this cocktail).

Best Dessert:
Vodka's:
Rice Pudding -- Rice to Riches

The Alien-Invasion Photography Does Not Do Justice to This Pudding's Perfection

Based on her physique, one would not assume that Kelly Ripa knows good food, but she advocated Rice to Riches's plethora of rice pudding flavors long before Lisa Lillien did, and Vodka has been a loyal fan of the place ever since.  Tip: skip the toppings and stick to the pure perfection of the rice pudding itself.

Ginger's:
Dark Chocolate Chip Cookies – Levain Bakery

Brownie Flavor in Cookie Form

These cookies would feed several small children for weeks.  The outside is crisp, but the inside is rich and creamy, like raw cookie dough.  Ginger once tried to find the recipe online and to bake these sinfully good cookies herself, but somehow, the vast gooey interior remains a home baker's pipe dream.

Best Appetizer:
Vodka's:
Pickles -- McClure's Pickles

Life Is Just a Bowl of Pickles

Not only are pickles an ideal prelude to any meal, but Vodka enjoys any food that is a Bring Your Own Atmosphere choice.  While the first half of McClure's salty, briny pickle jar was consumed in the middle of E.A.T. restaurant, the second half was demolished on Vodka's couch, which is, frankly, her very favorite culinary ambiance of all.

Ginger's:
Deviled Eggs-- The Spotted Pig

Heavenly Eggs of the Devil's Creation

Deviled eggs may be one of the easiest things to whip up in one's own kitchen, but why bother when you can sit at the Spotted Pig bar with a festive cocktail to accompany their more scrumptious variety?

Best Bar:
Vodka's:
Grilled Mushroom Stack -- o ya

The Mushrooms Must Be Awfully Good to Counteract the Lack of Cocktails

One might wonder why Vodka would choose a bar where she didn't actually consume a cocktail.  Well, o ya's accommodating staff allowed Vodka to sit at the chef's tasting bar by herself when the restaurant was barely open so that she could consume the Best Thing I Ever Ate dish, and any bar that she can take over on her own is one that holds a special place in her heart.  Solid work, Boston.

Ginger's:
French Onion Soup Dumplings -- Stanton Social Club

It's Hard to Dislike Something Smothered in Cheese

Sure, the French onion soup dumplings were delicious, but what makes Stanton Social Club the best bar is that we were the only ones there.  Full bartender attention, broad daylight, and silence: that's our kind of place.  (Plus, this is the location where we came up with the title of our blog -- creativity flourishes when we are left to our own mid-day drinking devices).

Best (Biggest) Surprise:
Vodka's:
Toro Tartare -- Morimoto

Sushi on the Rocks

Normally, a thin slab of raw fish, sans rice, would not be considered Vodka's go-to meal, but Morimoto's toro tartare is so ridiculously interesting that it makes a believer out of even the most reluctant sashimi eater.  Fresh fish, a smattering of dip choices, and a full-service Japanese toilet -- what else could someone want from a restaurant?

Ginger's:
Deep Fried Candy Bar – A Salt and Battery

The Real English Royalty

Ginger loves both fatty foods and state fairs, so her apathy towards deep-frying is somewhat baffling.  The truth is that she is not wild about fried Oreos or even classic funnel cake, but the deep-fried candy bars at A Salt and Battery are true to their Best Thing I Ever Ate episode: TOTALLY UNEXPECTED.

And there you have it: 100 posts down, innumerable Best Thing I Ever Ate dishes to go.  Perhaps by post 500, our tastes will change.  But somehow, we think that no matter where our tastebuds and Food Network stars lead us, we will always be loyal to one reliable constant: our dear friend, the cocktail.

And with that, we raise a toast to the next 100 dishes: May they all be the best things we ever ate.  Or at the very least, may they all be accompanied by some combination of vodka and ginger.

Off the Map: Like Most Things, The Boston Cream Pie Has Improved Since Its Birth

Boston Cream Pie -- Omni Parker House, Boston, MA
Omni Parker House

Vodka is fairly certain that the Omni Parker House in Boston must have been part of the inspiration behind Disney World's haunted mansion ride, as she is pretty sure that a ghost hitched a ride with her back to Manhattan.

Initially, my accompanying friend had scoffed at the notion that the place is haunted, as told to me by my eternal best pal, the trolley tour guide.  However, it only takes us one look around the hotel to convince ourselves that the rumor is correct: the Omni Parker House is operating only partially in this stratosphere.

We are here for Vodka's last stop on her marathon tour of Boston Best Thing I Ever Ate locations to consume Beau MacMillan's chosen REGIONAL FAVORITES dish, the Boston cream pie.  But between the dark lighting, beyond vintage furniture, creepily deserted hallways, and the eeriest Christmas music ever created, we are convinced that Beau must have a secret Ghost Hunters fetish.

Boston Cream Pie: The Original Ghostbuster

Initially entering the Last Hurrah bar at the main entrance of the hotel, we are greeted by a bombastic display of young people (read: our age) looking to have a good time.  Obviously, as our entire college dorm room had been born geriatric, this is not ideal.  Maneuvering our way out of the Last Hurrah and to the actual Parker House restaurant, we are pointed towards the Parker Bar just up the stairs.  Finding the place one hundred times quieter and barely populated, we remark, "Ahh, much more civilized" and take our place on the bar stools, tucking away our metaphorical monocles and orthopedic shoes.

And Preparing Ourselves for a Ghostly Visit

Once again, Vodka realizes that Ginger is missing out on the cocktail selections, as there is a "Ginger Snap Sour" option which seems right up her alley.  Vodka settles for the Raspberry Citrus Drop and her friend, the Berry Specific, but under one condition: she wants to know what kind of berries are in the cocktail.  Now, Vodka has been known to ask inane questions of waitstaff in her day ("Is there parsley on this, and if so, could there not be?"), but this inquiry is a new one.  Apparently, our waitress concurs, as she has no idea what berries are featured in the drink and seems none-too-keen on finding out.

"Are there any you don't want?" she asks with the slightest hint of a growl.

"Blueberries," my friend answers, as if this is a perfectly logical request.  The waitress retreats to fetch our cocktails and our cream pie, a now permanent berry-induced scowl on her face.

Going on a Deep-Sea Dive In Search of Blueberries

As we wait for our order, we engage in an entirely-too-in-depth discussion on regional pronunciations of words (to go along with our upcoming REGIONAL FAVORITES pie, although we do not actually draw this connection at the time).  Vodka's friend decides to quiz her on how she pronounces a certain citrus fruit, and the following gem of idiocy occurs:

"How do you say the fruit that's also a color?"
"Plum."
"No, not plum.  It's not yellow, it's not red...."
"Banana."

Finding herself on the losing side of "moron," Vodka changes the subject to begin photographing the provided bar snacks: peanuts and wasabi peas.  When her friend continues to lean over the table, impacting Vodka's lighting, she snaps, "You're shadowing my nuts," a phrase that our already hostile waitress is privy to as she arrives just in time with our (thankfully devoid of blueberries) cocktails and pie.

Clearly, We Were the Joy of Said Waitress's Night

We are given the miniature version of the Boston cream pie rather than a slice, and we're not sure if this will prove to be a blessing or a detriment to our rating.

This Plate Probably Looked Well-Assembled In Its Last Lifetime

Beside the cylinder of pastry are two quickly-deflating piles of whipped cream, along with some chocolate sauce and strawberries.  The pie itself features a deep chocolate topping with a swirl of white on top and has shaved almonds covering the sides.

Somebody Give the Whipped Cream CPR

Digging in, we find a dense vanilla cake with just a hint of cream in the middle.

That phrase bears repeating, based on the fact that this dessert is called a Boston CREAM pie: "just a hint of cream in the middle."

Dear Parker House, Did your ghosts eat the rest of the cream filling?!

Time to Call in the Search Party

As we proceed through the cake, we grow increasingly dissatisfied with the less cream we find, and the now-liquid side of whipped cream does not have nearly enough flavor to counteract this issue.

Plate of Fail

While we agree that the slivers of almonds on the side of the cake are a nice textural touch, my friend maintains that she has had much more successful Boston cream pies at diners across the country, proving that, like most great dishes, the Boston cream pie has drastically improved since its initial incarnation.

Advertisement Not Sized to Scale

And with that, Vodka leaves her final Boston destination, the ghosts of hotel lurkers, former childhood idols, and lonesome trolley tours haunting her all the way home.

Omni Parker House's Boston Cream Pie: 3 stars

Off the Map: Have You Any Needs for a Chicken Carcass?

Whole Roasted Chicken: Craigie on Main, Cambridge, MA
Craigie on Main

Vodka makes it from the front door of o ya in Boston to our table at Craigie on Main in Cambridge in exactly 23 minutes, impressive when you consider that Vodka is not from Boston, does not quite understand their public transportation system, and still believes that Cambridge consists only of Harvard's campus.  We believe this is proof that Vodka can get just about anywhere in a very limited amount of time if armed with her iPhone map and the knowledge that dinner awaits her.

Especially When the Promised Dinner Proves to Be Excessive

Vodka and her hosts have all met at Craigie in order to indulge in Alex Guarnaschelli's SIMPLY IRRESISTIBLE Best Thing I Ever Ate dish of the whole roasted misty knoll chicken, which is served with vidalia onions, pea greens, forked potatoes, and chanterelle jus (with a recommended serving size for two).

Apparently, One Person Is Not Supposed to Consume a Whole Chicken for Dinner. Good to Know

Because Craigie on Main changes their menu daily, Vodka has inquired no less than three times in the past few days to confirm that this chicken will be on the menu tonight, so she is probably now on the Boston Most Wanted List as a chaser of both expensive mushrooms and chickens.

And Also As a Person Who Photographs Appealing Water Bottles

To begin the meal, we are given a bread basket of triangular shaped bread with a matching dish of triangular butter: amuse bouche of geometric patterns, if you will.

Triangle Observation Courtesy of Nerds R Us

The bread tastes suspiciously similar to loaves you would find at Panera Bread, though we don't think "Grilled Spanish Octopus" can be found along the Panera salad bar, so the similarities between the two establishments ends there.

We Hear There Are Seven More Plates Where This Came From...

In fact, the grilled Spanish octopus is what Vodka's friend orders for her appetizer, while the friend's husband chooses the beet salad (while neither octopus nor beets is an ingredient that would make Vodka say "Let me choose that!" both are tasty if you like those sorts of things).

Beets in Non-Borscht Form

Unlike the food items, the cocktail menu might as well be written in tongues for our lack of ability to understand it.  Vodka cannot even tell if any of the cocktails contain vodka, and when the waiter points out the one that does, she dismisses it when she sees that it also includes sage ("I'm not a big fan of herbs in my drinks," she states.  The herbacious mojito at Daddy-O taught her this lesson).  Finding no cocktails to her liking, she asks her new favorite question of whether or not Craigie serves flavored vodka.  They do not.  Therefore, she asks for a plain vodka soda with a squeeze of lime, while her friends settle for some form of wine and a Dark and Stormy.

The verdict on the cocktails?  Well, frankly, Craigie, stashing some blueberry vodka in your back cabinets wouldn't do much harm now, would it?

If You Get My Drift...

Just before our entrees arrive, our waiter brings out the full cooked chicken for us to ooh and ahh over appropriately, and he asks, with all sincerity, if any of us have a need for a chicken carcass.  We decline his offer, though our initial blank stares cause him to clarify that some customers choose to take the carcass home with them for future use.

I'm sure my friends on the MegaBus would just love if I brought a skeletal chicken along.

Now Doesn't That Look Fragrant?

Minutes later, while her husband digs into his cod (which is flaky and appealingly cooked), my friend and I each receive a plate of nicely assembled chicken breasts piled on top of the dish's plethora of sides. The chicken itself is ideally brown and tender, if a bit disarmingly pink on the inside (though the texture reveals that it is indeed done, despite its appearance).

Lumpy Potatoes - Parc, Please Take Note

Taking the first few bites, my friend is convinced that there is peanut butter coating the skin, a flavor which I pick up on only once in dozens of mouthfuls, so either she received the peanut butter half of the bird or she secretly had a PB and J for lunch, and it is just now rearing its head on the proceedings.

You Say Peanut Butter, I Say Crazy

The chicken meat itself is unbelievably moist and succulent - it is indeed just about the most perfect roast chicken one could ask for, and it is far and away superior to the one Booze Before Books was served at Barbuto.

Not to Mention That We Can Hear Ourselves Think

The accompanying plate of wings and legs are also quite enjoyable, if even pinker than the breasts.  And of the accompanying sides, the potatoes stand out as being chock full of chunky happiness, a direct contrast to the baby food consistency of Parc's potatoes and much closer to Vodka's ideal texture.

Hey Chicken, Lay of the Rouge Next Time

However, despite the fact that this chicken is pretty much the best you can find, I can't quite bring myself to give it 5 stars for a few reasons:

1. It is, at $74, hardly a bargain, even when split between two people.
2. While I would come back to Craigie on Main to eat, I wouldn't insist on eating the chicken again.  In fact, I'd probably insist on trying something else, simply because...
3. ...it is still JUST A CHICKEN.  We don't like to order chicken.  Chicken is boring.  We can make chicken ourselves.  So yes, Craigie on Main's is the most delicious variety to date, but they can't overcome the mere nature of the ingredient itself.

And to be honest, a flavored vodka or two wouldn't have hurt either.

Craigie on Main's Whole Roasted Chicken: 4 stars

Off the Map: Best $30 Fungus We Ever Ate

Grilled Mushroom Stack -- o ya, Boston, MA
o ya

As alluded to previously, Vodka spent part of her younger years traveling to Boston because it is the home of her inexplicable childhood hero, Nancy Kerrigan (inexplicable because Vodka barely knows how to ice skate and Nancy Kerrigan seems to have about as much personality as a beige throw pillow).  Like all obsessions in Vodka's life (closest reference point: this blog), this one was taken to the extreme.  Case in point: Vodka, at age 12, could be found in the kitchen of Nancy Kerrigan's parents' home chatting with Nancy's mother.

For the record, this is not the kind of fandom behavior I would advocate.

Anyway, this explanation of Vodka's Boston-based background is not relevant in any way except a) the topic of Nancy Kerrigan became a great point of discussion between Vodka and her BFF, the trolley tour guide, on her solo trek around the city, and b) Vodka is clearly more than comfortable acting like a complete whack-job within the confines of Boston's city limits.

And Thanks, Tour Guide, For Taking Me to See the Church Where Nancy Got Married. Way to Enable the Crazy

As Celine Dion continues to belt out "All By Myself" deep within the recesses of Vodka's mind, she heads to o ya for her last solitary dining adventure of the trip.  She is seeking the grilled mushroom stack, as recommended by Frank Bruni on the SLICED episode of Best Thing I Ever Ate.

Well, Not So Much a "Stack" as a "Platter"

Earlier in the day, Vodka had called and had the first of many inane conversations she would have with the very friendly staff of o ya:

"Hi.  Do you have a bar or are there only tables?"
"There's a chef's tasting bar.  Would you like to make a reservation?"
"What if I only want to eat one dish at 5:00pm?  Can I just come in then?"
"By yourself?"
"Yes."
"To eat one dish?"
"Yes."
"Which dish?"
"The grilled mushroom stack."
"Um... yes.  What's your name?"

And so, when Vodka arrives at o ya (located in a somewhat random area near South Station, the building looks so nondescript that you would think you were entering an abandoned warehouse were it not for the Japanese symbol on the front door handle), her reputation has obviously preceded her.

Hunker Down, Fish - There's a Weirdo About to Arrive

First of all, the restaurant is not yet open (though no staff meeting is in progress, so that's a plus), and Vodka is the only one present.  Approaching the hostess stand, I begin my spiel: "Hi, I called earlier.  I just want to eat the grilled mushroom -- "

"Oh, THAT's you."

Great.

In spite of this greeting, all three staff members at the hostess stand, along with my waiter, are extremely accommodating in the face of this odd request, albeit highly curious as to my motives.  One of the hostesses has the chef start cooking my grilled chanterelle and shiitake mushroom sashimi (with rosemary garlic oil, sesame froth, and soy) immediately, a process I can observe from my seat at the (again, completely abandoned) chef's tasting bar.

Thankfully, I'm Pretty Adept at Talking to Myself

In the least threatening way possible, one of the staff members gently questions what the heck my point is in being here, and when I explain the Best Thing I Ever Ate mission, they seem slightly relieved that they are dealing with only an OCD-like overeater and not a stalker of the country's finest mushrooms.  It soon becomes obvious that this staff member has informed the rest of the workers as to what I am up to, as they all begin wishing me luck on the remaining courses that evening (well, except for the chefs behind the tasting bar itself, who seem to find it odd that I am, for instance, taking photographs of a cat-shaped chopstick holder).

I Found My Cat's Christmas Present for Next Year

When the waiter arrives with my gorgeous plate of long-sought-after mushrooms, I interrupt his culinary explanation with, "I know this sounds psychotic, but can I just pay now?  I need to be in Cambridge in 20 minutes."  When I relate this interruption to my friend at dinner that evening, she explains why such displays of social oddity have not gotten me placed in a mental institution yet: rather than hiding behind the veneer of believing what I do is "normal" behavior, I "paint it red."  I call attention to it.  And let's be honest: this mutual philosophy is partly why Ginger and I are not only friends, but why have not yet been murdered for, say, trying to instruct deli workers how to make a sandwich, or for shielding our bread plates with the forcefulness of a knight.  We know what we're doing is partially insane -- best for us, and the rest of the world, to put it out in the open and just go with it.

And Tah Dah - You Do So and You're Served Mushrooms Before the Place is Officially Open

Anyway, back to the mushrooms: to sum them up, they are absolutely worth all of the nonsense surrounding them.  Sliced thin and sprinkled with foam (a substance which usually reminds Vodka of shampoo but here is quite perfect), they are the ideal combination of salty, garlicky, and vaguely sweet, and they have the slightest hint of a truffle flavor.  Crunchy on the outside with tenderness in the middle, the mushrooms themselves rival those in the polenta at Scarpetta.

The dish is a revelation.

Mushrooms Lathering Up Their Scalps

Dabbed on top of the mushrooms are a few springs of what I assume are green onion, though I at first believe a Christmas tree must have shed some needles on the plate.  Even though these onions are the only sprig of color, the mushroom stack is the most refined presentation I have seen so far in Boston, even compared to the eccentricity of the smoked hamachi.  Even more importantly, its taste lives up to its appearance, and the dish is by bar the best $30 fungus I have ever eaten.

Ginger: "So Let Me Get This Straight: The Best Thing You Ate in Boston Was a MUSHROOM?!"

As I dash out of the restaurant, the ever-polite and helpful staff ask if they can help me get a cab, a final gesture of service that gives o ya extra credit over their already 5 star status.  Vodka, though, insists she knows her way to the Red Line and skedaddles out of the place, content in the knowledge that she has upped her personal Inane Boston Behavior quota by another degree.

This Platter Was Licked Clean, By the Way

And to close this tale of absurdity, Vodka would like to employ one of her favorite quotes of all time, one she has kept as a personal mantra since just around the time of the Nancy Kerrigan fandom and which sums up perfectly the manner in which Ginger and I go about our lives, and this blog:

"When in doubt, make a fool of yourself.  There is a microscopically thin line between being brilliantly creative and acting like the most gigantic idiot on earth.  So what the hell - leap."  -Cynthia Heimel

o ya's Grilled Mushroom Stack: 5 stars*

*Certifiable Best Thing We Ever Ate