Phillip Foss set the folks atizzy last year with his gastronomic shenanigans, and this year was no different. The Michelin-starred chef/owner of El Ideas in Chicago, along with Capa executive chef Gabriel Massip, injected the room of sharply dressed diners inside Capa Steakhouse with plenty of irreverence, creativity, humour and liquid nitrogen. Needless to say, the exceptional nine-course meal was every bit as memorable as 2016’s, if not more. Here’s the proof. – Faiyaz Kara

Menu
The always irreverent Phillip Foss
Radishes on crushed and dry ice, oyster puree dip
Osetra caviar, cauliflower, quail egg, popcorn
Belgian endives, honeydew, sorrel, mint
Monkfish, uni, lobster roe, scrambled eggs, spaghetti squash, hedgehog mushrooms, miso
Perigord black truffle sandwich
Foss and Capa executive chef Gabriel Massip play with liquid nitrogen
Foss, ever the showman
Liquid-nitrogen-injected French fries, vanilla ice cream
Kagoshima wagyu beef, charred maitakes, tosaka (seaweed), mojama (salt-cured tuna), black garlic, sudachi (Japanese citrus)
Foie gras baklava, quince, pistachio
Madeira
Apple tarte tartin, hazelnut creme fraiche, apple cider sorbet