2025 was one for the books. Navigating the aftermath of the Eaton Fires while rejiggering life beyond a nine-to-five was immensely challenging at times. I remember more than a few middle-of-the-night wake-ups and lots of wandering in the sun without a destination in mind. Displacement was especially disorienting, and my heart goes out to my Altadena neighbors still in the muck. I’m fortunate to be on the other side now — and grateful as hell to be here.

Through all of the year’s ups and downs, communing with close friends and family over shared meals kept my spirits high. I have always believed in the healing and connecting powers of food, and this year really drove it home. Thanks to all the homies who showed up and out.

Without further ado, I present to you my top 10 dishes of 2025, well into January 2026. (What is time but a tool of colonizers?) Check out the archives for all my favorites since 2017, when I started keeping track: 2017, 2018, 2019, 2020, 2021, 2022, 2023, and 2024. Happy New Year, Gastronomy gang.

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Duck Liver, Pear, Cilantro at Ki in Los Angeles, California

One of the most memorable tasting menus of the year was at Ki in Los Angeles’s Little Tokyo. My favorite course was served near the start of the meal in a whimsical glass hen vessel. I couldn’t get enough of the liver’s richness balanced with the juicy sweetness of the Asian pear. I took my time savoring every bite.

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Black Metal Pappardelle at Estrano pop-up in Los Angeles, California

‘Twas the night before Halloween when chef and homie Diego Argoti and his crew took over the sidewalk in front of Alma’s Cider in Virgil Village for an Estrano pop-up. The best dish of the night included wide-as-a-belt squid ink pappardelle paired with soy sauce tripe, confit chicken gizzards, ma la butter, tarragon, and furikake dukka. I found a quiet spot around the corner, festively outfitted for dia de los muertos, and slurped in peaceful bliss.

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Venison Tartare at Seline in Santa Monica, California

When I think back on my dinner at Dave Beran’s Seline in Santa Monica, I can’t help but smile. Yes, the food (Upper Michigan memories with a California sensibility) was delightful, but the highlight was seeing the chef in his element — coolly steering the ship in a cookbook-filled open kitchen. My favorite course of the night consisted of a preserved cherry and pistachio one-biter paired with venison tartar and savory granola —playful and delicious.

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