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by Anique Gonzalez
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
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.
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.
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?"
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