100 best things we ate and drank this year (in no particular order)

Pineapple trio from Shikago

Photograph: Donna Rickles

88. Pineapple trio | Shikago
Catherine Miller’s architectural desserts have seduced us since she was at May Street Market. Now that she’s at contemporary pan-Asian Shikago, some of her sweets are taking on a Far East flair (green-tea shortbreads, coconut-coriander cakes). But like this trio of pineapple desserts (which includes pineapple-cinnamon sorbet, a pineapple-filled doughnut and vanilla-poached pineapple), her sweets are always beautiful and obscenely decadent. 190 S LaSalle St (312-781-7300). $8.

89. Braised pig’s trotter | Seasons Restaurant
Legendary British chef Marco Pierre White came to town to sign his latest book earlier this year, and in his honor, Seasons chef Kevin Hickey created a menu inspired by White’s first book, White Heat, a bible in hard-core kitchen barracks everywhere. The best dish was Hickey’s pig’s trotter (yep, pig’s feet). They were painstakingly deboned to keep the outer skin intact, and the skin was then braised for four hours in veal stock and filled with a mousse of fresh morels and sweetbreads. During the height of spring when the dish was on offer, the trotters were plated with more fresh morels and ramps. White himself ate the dish, and later commented, with trademark brutal honesty, that it was the best rendition of trotters he’d had…except for his own. 120 E Delaware Pl (312-649-2349). No longer available.

89. Braised pig’s trotter | Seasons Restaurant
Legendary British chef Marco Pierre White came to town to sign his latest book earlier this year, and in his honor, Seasons chef Kevin Hickey created a menu inspired by White’s first book, White Heat, a bible in hard-core kitchen barracks everywhere. The best dish was Hickey’s pig’s trotter (yep, pig’s feet). They were painstakingly deboned to keep the outer skin intact, and the skin was then braised for four hours in veal stock and filled with a mousse of fresh morels and sweetbreads. During the height of spring when the dish was on offer, the trotters were plated with more fresh morels and ramps. White himself ate the dish, and later commented, with trademark brutal honesty, that it was the best rendition of trotters he’d had…except for his own. 120 E Delaware Pl (312-649-2349). No longer available.

90. Fried chicken | Joe’s Seafood, Prime Steak & Stone Crabs
Killer chicken at a seafood and steak spot? Yep. We’ll put this juicy, crunchy, crackermeal-coated bird up against any in town. 60 E Grand Ave (312-379-5637). $15.95.

91. Navy-bean puree | Alinea
The name of the dish sounds basic, but if you know anything about this internationally acclaimed house of molecular gastronomy, you know basic and Alinea go together like David Lynch and clarity. The standout dish of our recent 12-course extravaganza centered around velvety navy-bean puree topped with a crispy-thin disk of pancetta and a dollop of Guinness foam. Surrounding this like numbers on a clock were small accoutrements, all meant to evoke a different effect when combined with the puree. It sounds impossible that confit garlic with salty garlic chips, sea grapes over mung bean sprouts, peanuts tossed with scallions, and marshmallow with vanilla-bean gelée could all find a way to successfully mingle with what was essentially ham-and-beans, but in true Alinea form, the impossible is a reality. 1723 N Halsted St (312-867-0110). $135 for the 12-course tasting. Seasonal.

92. Hot cakes indígenas | Frontera Grill
We’re not sure what land these brunch-only hotcakes are “indigenous” to, but we want to move there. The white-corn pancakes are slathered with whipped goat cheese then topped with grilled chorizo, two sunny-side-up eggs and a drizzle of agave-piloncillo (brown sugar) syrup. These things will haunt you in your sleep. You’ve been warned. 445 N Clark St (312-661-1434). $9.50.

93. Veal cheeks | Custom House
If the idea of eating veal freaks you out, the idea of eating their (once-)cute cheeks will probably put you over the edge. But that just means there’s more of these braised veal cheeks for those of us in the omnivorous-and-proud camp. Flanked by roasted sweet dumpling squash and marrow-slathered toast, they make a perfect dish for eating and for pissing off PETA. 500 S Dearborn St (312-523-0200). $24.

Iron Cross from The Violet Hour

Photograph: Martha Williams

94. Iron Cross | The Violet Hour
With the Violet Hour, Donnie Madia, Terry Alexander and Toby Maloney gave the Chicago bar scene what it desperately needed: a sophisticated lounge where nary a Journey song is played and kegs don’t exist. And with the Iron Cross—whose blend of brandy, orange-flower water and bitters makes it one of the most well-balanced cocktails in city limits—they’ve given us the perfect quaff to sip while we’re there. 1520 N Damen Ave (773-252-1500). $11.