Childhood Reimagined

And it certainly doesn't mean that it has to be cheap. Foods such as hamburgers and pizza have been given a high-end gourmet makeover thanks to some famous chefs with a lot of creativity. These foods are no longer the same old treats you used to enjoy out of a box, from the freezer, or at the nearest fast food chain when you were young.

Pizza: When restaurant owner Nino Selimaj wanted to create a product that would differentiate one of his pizzerias from all of the others in New York City — including his own (he runs six) — he did so by creating a one-of-a-kind pizza. The $1,000

12-inch pizza is topped with six varieties of caviar, lobster tail, expensive cheeses, crème fraîche, and chives. As Selimaj said, "where better to experiment with pizza than in New York where people love their pizza?" If patrons wish to order the pie, they must call the restaurant, Nino's Bellissima, 24 hours before they plan to dine in so that Nino's can order the caviar.

Macaroni and Cheese: Chef Josiah Citrin gives the childhood favorite macaroni and cheese an adult makeover at his Los Angeles restaurant, Mélisse. Freshly made tagliatelle pasta is covered with parmesan cheese, brown butter truffle froth, and white truffles. The $115 side dish is only available between October and December.

Hamburger: The DB Royale double truffle burger, created by renowned French chef Daniel Boulud, is a combination of ground beef, meat from red wine-braised short ribs, foie gras, an assortment of root vegetables, and black truffles, with additional black truffles on top. The burger is placed on a toasted parmesan and poppy seed bun, with horseradish, roasted tomato confit, tomato, onions, and frisée lettuce. To complete this $120 burger, the Royale is served with a side of pommes soufflé. Served during the black truffle season only, typically December through March, it is available at Boulud's two restaurants, DB Bistro Moderne in New York City and Daniel Boulud Brasserie in Las Vegas.

Pot Pie: When craving something that reminds you of home, sometimes the best meal is a freshly made, savory pie. Fence Gate Inn chef Spencer Burge created an upscale version of the traditional mincemeat pie by replacing steak, peas, and button mushrooms with Wagyu beef fillet, Matsutake mushrooms, black truffles marinated in 1982 Chateau Mouton Rothschild Bordeaux, and a crust topped with gold leaf. The pie, which costs nearly $16,000, is served with Louis Roederer Cristal Rose Champagne in place of the traditional side of ale.

Philly Cheesesteak: Stephen Starr's Barclay Prime has made over the sandwich made famous by Philadelphia. His $100 version of the Philly cheesesteak features kobe beef, truffles, lobster, Taleggio cheese, caramelized onions, and tomatoes on truffle butter-brushed brioche. And as an added bonus, anyone who orders the cheesesteak will also receive a small bottle of champagne.

In the end, the old cliché may hold true. Maybe you never can return to that carefree time known as childhood. But with these delectable, mouth-watering adult versions of your favorite childhood classics, you should ask yourself, "Why would I want to?"

Featured Testimonials

Being the comprehensive and well managed site that it is, I do not think that LawCrossing needs any suggestions.


LawCrossing Fact #111: Read the stories of successful professionals in your field and find out how they got to the top! It can inspire you to pursue that dream job.




Testimonial of the Week

LawCrossing has the most listings of any job board I have used. It's actually a great site. The website had a lot of detail. It’s nice that you don't have to go through a recruiter if you don't want to. You can actually contact the law firm directly for the positions listed. LawCrossing had a ton of great features.
  • Brian McMillan San Francisco, CA
Job of the Day

Document Management Attorney

New Orleans, LA

Curry & Friend, PLC, an established boutique defense firm is currently seeking a Document Management Attorney with a min...

Employer: Curry & Friend

Job Search Tip

Rejection is tough, but don't take it personally. Detach. It's just business. After each rejection, evaluate why. Then figure out what you can do in the future to avoid the same thing happening again.