The list if made up of dishes that reflect trends of the year such as nose-to-tail-fin eating, live-fire grilling and what they're calling 'the quest for elemental flavors'.
Dishes include a a Pork Blood Stew from Qui in Austin, Foi Gras with Avacado from The Elm in Brooklyn and Grilled Baby Corn with Black Garlic from Trois Mec in Los Angeles.
All of the dishes are from the U.S. which leads us to think a better title may have been 10 Best Restaurant Dishes in the U.S for 2013, however, it's an interesting slide to look at and includes some beautifully plated food.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.