What’s better than the Chinese pork-belly sandwich at Butcher & Bee in Charleston, South Carolina?
Better than sunchoke soup with potato, lobster and white truffle foam at Goosefoot in Chicago?
Better, in fact, than every other dish in the country?
Green-goddess deviled eggs at The Whelk, in Westport, Connecticut.
That’s not me talking. It’s Alan Richman. He named that egg dish #1 — Number One! — on his GQ list of “The 50 Best Things to Eat and Drink Right Now.”
So obviously The Whelk’s green-goddess deviled eggs are also better than the 97 jazillion other dishes — at the Whelk, Butcher & Bee, Goosefoot, Peter Luger’s Steakhouse, Viva’s, Red Lobster, Waffle House, and every other momofuku restaurant in the entire country!
It’s right there on the GQ website. Richman writes:
This has been the breakout year for deviled eggs, forgotten except in southern and midwestern kitchens. I ate them across the country, but none came close to this complex and captivating variation: yolks mashed and mixed with a homemade green-goddess dressing (creamy, tangy, and once as beloved as ranch), then stuffed into egg-white halves.
The dish gets better. The eggs are topped with two elements similar in texture but opposite in character—crunchy, sweet pickled onions and crunchy, sweet baconlike guanciale. Or you can have your deviled eggs with fried oysters on top. Both are right.
Just kidding. That was a yolk.
(Hat-tip to Johanna Rossi and the Omnomct blog for this great catch.)