Best Crab Cakes (2007)

Central 214

Crab cakes are ubiquitous. Crab cakes are dull, persecuted into monotony by the terror of filler tyranny. Chef Tom Fleming conquers this heinousness. Fleming's Maryland jumbo lump crab cakes have filler, but there is a precise method to his madness: quarter-cup of bread crumbs to 5 pounds of cleaned crab flesh. To this he adds a dressing composed of brandy, mayonnaise and roasted peppers with plenty of cayenne. The cakes are seared until they form a thick mahogany coat. They're loose and topped with fried potato strings. They rest on a bed of wilted arugula and tomato relish in a lively vinaigrette. Lemon is there too, creating a stiff acidic tension that gradually dissipates in the depths of the sweet cake. Relish that. 

Best Dinner and Then...? (2007)

Central 214

We knew the service at Central 214 was attentive when our waiter surreptitiously noted our preference for Splenda and brought a single packet with each tea refill. And the food sparked oohs and aahs too, especially the hanger steak and the "mac and cheese our way" (their way is rigatoni with a garlic cream sauce and Parmesan). But if you're really on your game, you'll parlay the delicious dinner into a suggestion of dessert...brought by room service. The chic Hotel Palomar offers sumptuous rooms to sleep off your gluttonous meal or, you know, whatever. Our tip: Request a room with a soaking tub.