Best of the rest

INNARDS

Lychee foie gras at Momofuku Ko
Praising chef David Chang is akin to gilding an already gleaming lily, but indulge us: This floral, fatty dish, which quickly became a signature at Ko, is among the most revelatory things we tasted this year. Succulent lychees rest in a riesling jelly with shards of pine-nut brittle. On top, a mound of frozen foie gras is grated to a feathery dust.
163 First Ave between 10th and 11th Sts (momofuku.com). Served as part of a $100 prix fixe.

Miso-baked bone marrow at Double Crown
Brad Farmerie’s bone marrow is a standout among this restaurant’s many excellent small plates. The chef splits a marrowbone sideways, smears it with sweet miso paste and roasts it. We like the hot, sticky shmear slathered on warm brioche with a sweet-tart dollop of blood-orange marmalade.
316 Bowery at Bleecker St (212-254-0350). $13.

Sweetbreads at James
At stylish, seasonally influenced James, gobstopper-size sweetbreads are pan-crisped and plated with a mélange of fragrant truffles, squash and a port-wine reduction.
605 Carlton Ave at St. Marks Ave, Prospect Heights, Brooklyn (718-942-4255). $12.

FINALES»

PIZZA, BURGERS AND FRIES | CARBS (AND THEIR FRIENDS) | INNARDS | FINALES | STREET EATS | PROTEIN! | FROM THE SEA | SANDWICHES | THIRST QUENCHERS | BREAKFAST AND BRUNCH | THE DAIRY SECTION