2022 Single Bite
Canelés at Friday Saturday Sunday
After courses of yuzu-aioli-dappled tuna crudo and barbecued veal cheek at Chad and Hanna Williams’s beloved Rittenhouse restaurant, your server will drop the bill and two glistening canelés. These bite-size bombshells take time to make, with the batter resting for three days before they’re double-baked in copper molds. They’re then lacquered with beeswax, a totally unnecessary gesture underscoring the fact that every dish the kitchen puts out is not only near-flawless but has so much heart.
261 South 21st Street, Philadelphia, PA 19103; fridaysaturdaysunday.com