Best Predinner Bread - 2008
OLA at Sanctuary
Do not eat the single and singular meatball-size sphere of pan d'bono that gets plunked upon your bread plate at OLA. Oh no. Made with yuca flour, mozzarella cheese, sugar, and milk, this ungodly delicious little ball will cause you to crane your neck to seek the waiter who traipses through the dining room with a basket of it fresh from the oven. After snagging a second one, you will be thinking of the third — and after the third, you will be too full to fully savor the Nuevo Latino flavors that jump from the hamachi ceviche, plantain-crusted mahi-mahi, and tenderloin churrasco — and you will no doubt have to bypass the signature chocolate cigar for dessert. That would be a shame. So don't even think of trying the pan d'bono. You'll just have to take our word that it's out-of-this-world.