Slideshow: The Best Things We Ate in August

Lard Bread Antipasto Mozzarella Melt (NYC)
Lard Bread Antipasto Mozzarella Melt (NYC)
Oh man. I ate so much this month. I have to say that sandwich Max made was pretty ridiculous. Jen Weinberg

[Photograph: Robyn Lee]

Burger from Off-Site Kitchen (Dallas)
Burger from Off-Site Kitchen (Dallas)
As a habit, I try not to eat more than one or two bites of anything when I'm eating on-duty. My wardrobe would not survive it, And my wife would most likely leave me if I didn't crush her to death first. I was traveling through Dallas, Houston, and Austin for the past week, and of all the awesome things I ate while there, the only one that I found myself wolfing down in its entirety before even realizing what I was doing was the flawless burger from Off-Site Kitchen in Dallas. A quarter pound of house-ground beef smashed against a hot flat top, served on a perfectly griddled buttered bun, bound with a blanket of melted American cheese, with a slice of tomato and a pile of shredded iceberg to absorb the copious juices before they have a chance to saturate the bottom bun (also perfectly griddled). It's the best burger I've had in recent memory, and the ultra-messy chili-salsa-cheese fries ain't half bad either. J.Kenji Lopez-Alt

[Photograph: J. Kenji Lopez-Alt]

Baguette from Maison Kayser (NYC)
Baguette from Maison Kayser (NYC)
When I studied in Paris back in 2006 (and by "studied" I mean "ate at bakeries every day, supplemented with some school work"), one of my goals was to eat as many good baguettes as I could. And thus when I moved back to New York, I mostly stopped eating baguettes (and other French pastries) because they tasted lame.

BUT NO LONGER, because Maison Kayser is here and their baguettes fill me with shrieks of glee (in the picture I'm holding a chunk torn off their epi baguette). Heartily crunchy on the outside, pleasantly dense and chewy on in the inside, with a hint of sour flavor. I'd happily eat this bread plain until my jaw went numb from all the chewing—and then I'd keep going. Robyn Lee

[Photograph: Robyn Lee]

Soba from Cocoron (NYC)
Soba from Cocoron (NYC)
There was a breezy summer night this month that reminded me of autumn's arrival just around the corner. I was in the mood for a big bowl of noodles and found amazing ones at Corcoron. Once I finished flipping through Corcoron's binder menu—a very entertaining experience in which colorful manga-style cartoon characters proselytize the health benefits of soba—I chopsticked up some warm buckwheat noodles and slurped down every drop of the dashi broth. Erin Zimmer

[Photograph: J. Kenji Lopez-Alt]

Szechuan Food (Malden, MA)
Szechuan Food (Malden, MA)
Fuloon in Malden, MA is the place to get Szechuan. While getting my fiery fix with "the bowl of death" that is the Szechuan Steamed Beef, and the less mouth-numbing but equally mind-blowing mapo tofu, I have found my favorite chili reprieve to come from the satisfyingly chewy starch noodles with pork. The tender slivers of pork, julienned vegetables, and pliant broad noodles are all covered in slightly sweetened black vinegar based sauce that has just the right level of sharpness to be detectable by a chilified tongue, and still offer some relief from the heat. Meredith Smith

[Photograph: Meredith Smith]

 Grilled Scallop with Uni from Neta (NYC)
Grilled Scallop with Uni from Neta (NYC)
One of the best meals I've had this year was a synapse-exploding, uncontrollably good omakase dinner at Neta in the West Village. And while it should be hard to pick a single favorite bite from a procession of so many, I definitely can—the grilled scallop with uni (I can't really think of a dish title that'd sound better to me.) It's bits of cut-up live scallop that are actually grilled in their own shell, with Maitake mushrooms, butter, olive oil, and draped tongues of sea urchin. The tiny bit of smoky flavor just brings out the sweetness of the scallop and the creamy, briny uni... I can't stop thinking about it. Carey Jones

[Photograph: J. Kenji Lopez-Alt]

Duck Larb from Pok Pok (NYC)
Duck Larb from Pok Pok (NYC)
I feel like I need to pick everything at my recent meal at Pok Pok Ny, and not just because the menu almost guarantees a meal with complementary flavors. It's because every Thai dish Andy Ricker whipped up was electrifying, transporting, and so damn good I barely paused to stop stuffing my face. My friends were worried about my silence, but I was too far gone on my flavor high to care. If I have to single one thing out, though, it'd be this moody, offal-y duck larb with handfuls of cabbage and sour herbs. So ducking good! Max Falkowitz

[Photograph: J. Kenji Lopez-Alt]

Fried Grit Cakes from Elizabeth (New Orleans)
Fried Grit Cakes from Elizabeth (New Orleans)
Probably the fried grit cakes with tasso gravy from the brunch menu at Elizabeth in New Orleans...yes, definitely those. Jessica Leibowitz

[Photograph: Jessica Leibowitz]