Of all the restaurants that I’ve been to this year, it is 210° Kitchen+Drinkery that’s most unforgettable to me. Every dish sent out by Chef William Mahi was evidence of a genius clearly in his element. You only need to eat his signature dish, the 52° Egg, to realize why. Read Erika’s personal account of the origins of this restaurant and then put it at the very top of your list now. – Lori
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After traveling the world helping other chefs build their dreams, the boy from the Basque country realizes his own dream ? opening his first independent restaurant in a city far from home.

The yolk, cooked at 48°, is poured swiftly onto the bed of potato purée, and is mixed briskly. Diners are told to dig deep into the bowl, to get all the elements: crumbled ham; caramelized onions; creamy potatoes; and of course, the thick, beautiful egg. It?s certainly comfort food?breakfast for dinner, so they say. And this is Chef William Mahi?s famous dish?a simple concoction that can make even the most jaded diner roll their eyes in glee.

His restaurant, 210° Kitchen + Drinkery, has been open for a few months now. Throngs of hungry customers have sampled his fare (?We call it elevated comfort food,? his elegant wife, Heather, the restaurant?s Director of Communications, says with a smile), but what many don?t realize is that the place has been brewing in the chef?s head for quite some time now. ?This was something that we planned for in retirement,? Heather says wi...