Best in Class.

This article covers a range of food-related topics, including the resurgence of prime rib on menus and the popularity of steak knives from brands like Laguiole and Opinel. It also explores the trend of fish aging lockers as an interior design statement in seafood-centric restaurants. The article discusses the combination of XO sauce and citrus as a delicious pairing, the comeback of butter in restaurants, and the popularity of the Japanese shaved ice dessert known as kakigori. Additionally, it delves into the trend of mash-up pastas in American restaurants, particularly in Los Angeles, where classic Italian pastas are used to showcase non-Italian flavors. The article also discusses the rising popularity of highball cocktails and highlights unique recipes from different bars and restaurants, including the Hemingway Highball, Bourbon Revival, Apricot Rye Highball, and Meyer Lemon Limoncello Highball. Lastly, it briefly mentions the popularity of caviar in various dishes at different restaurants. [Extracted from the article]