Rebecca Marx

Kulushkät Gourmet Falafel makes some damn fine balls.

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It seems just like yesterday that we began counting down 100 of New York City's dishes to try now. But we actually began the journey of deliciousness way back in June. Now, after four months, our countdown has come to an end, having culminated with the publication of our "Best of 2011" issue. For those of you who weren't able to check in with us on a daily basis, we're giving a final farewell to the rundown, with our 10 Best 100 Dishes to Eat Now. Read 'em and eat.

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Rebecca Marx

Rockaway Taco has some mighty fine fish tacos, battered to a crisp and laden with guac, but were they tasty enough to make it into our top 10? Find out tomorrow.

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Way back in June we began our countdown of 100 Dishes to Eat Now, leading up to our "Best of 2011" issue, which dropped yesterday. After four months of counting down the delectable dishes, it's hard to say goodbye. So as a last hurrah, tomorrow morning we'll be saluting Our 10 Best 100 Dishes to Eat Now. Come hungry, for we'll be feeding you some delectable food porn.

For more dining news, head to Fork in the Road, or follow us @ForkintheRoadVV, or me @ldshockey.

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The beloved Gujarati snack khaman dhokla has a texture and flavor something like cornbread. It's made by soaking, grinding, and fermenting lentils, much the same way as dosas are fabricated.

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Scrumptious nuggets of resilient duck, almost like a cross between pork and lamb, but not quite; pungent herbs like mint and scallion; a tart dressing that assaults the tongue and produces a pucker; red onions providing a lingering sweetness; and a token amount of crudités such as sliced cukes and cabbage leaves, reminding us that, in the Isaan region of northwest Thailand -- right across the Mekong River from Laos -- spicy ground meat salads are most often used as dibs for raw vegetables.

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Causa is a sort of South American answer to the Lowland European stoemp, a mash-up of potatoes and other substances that could serve as an app, a dip, or a main course.

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If you want to kindle a fierce debate among "bottom-feeding" foodies, as they're derisively called (and I'm certainly one), just ask what's the cheapest and best item of food for the money in one borough or another.

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Lauren Shockey

Noodley goodness

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Save for the Best Things to Eat in Penn Station, not a lot of tasty grub can be found in the 30s on the Far West Side. So we were excited when we chanced upon Tabata, a new ramen shop at 540 Ninth Avenue (212-290-7691). The menu offers a range of noodle soups, plus a selection of standard apps and entrées. We enjoyed all of the ramen we sampled there recently, though the shio, or salt-flavored one, sticks out for its pure simplicity.

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Lauren Shockey

Bacon jam. Need we say more?

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Some words on menus are immediate hooks -- the ingredients or preparations that make you immediately know that's the dish that you want to order. "Deep fried" has a particular lure, as does "spicy coconut," "butter-poached," and "salted caramel." Also: "bacon jam." So when we paid a visit to the Cannibal (113 East 29th Street, 212-686-5480), the new meat-and-beer emporium adjacent to Resto, we instantly decided that appealing appetizer would be our monster jam for the evening.

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"Roasted Beet and Arugula Salad" only begins to describe this vegetarian delight at the Upper East Side's new Seahorse Tavern.

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Always in search of the perfect egg sandwich, we stopped in at Grandaisy Bakery -- the original Soho location -- to pick up their version of an American classic.

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