Slideshow: Staff Picks: The Best Things We Ate in April

Büryan and Perde from Siirt Fatih Büryan Salonu in Istanbul
Büryan and Perde from Siirt Fatih Büryan Salonu in Istanbul
"I can't pick one best thing I ate during my trip to Istanbul, so here's just one of the many awesome meals I ate: büryan kebabı and perde pilavı at Siirt Fatih Büryan Salonu. Büryan kebabı is chunks of super tender and fatty pit-roasted lamb served on flatbread, and perde pilavı is rice with chicken, almonds, and currants baked in a crisp and flaky pastry shell. Lots of fat. Lots of flavor. Read more about these dishes at Culinary Backstreets." —Robyn Lee, AHT editor and photographer

[Photograph: Robyn Lee]

Omakase at Ichi Sushi, San Francisco
Omakase at Ichi Sushi, San Francisco
"Sitting at the bar at Ichi in Bernal means a parade of delicacies, from light, briny nigiri painted with yuzu to richer mouthfuls, like this baby yellowtail. The omakase is an ideal way to taste fish you may have never tried before, in a gentle progression from soft and mellow to seriously rich. (The final bite of the evening was the most luscious eel I've ever tried.)" Maggie Hoffman, Serious Drinks Editor
Baked Milleens Cheese at The Cellar Restaurant, Dublin
Baked Milleens Cheese at The Cellar Restaurant, Dublin
"While in Ireland last week, I tried every Irish farmhouse cheese I possibly could. All of them are amazing. One that sticks out is Milleens, a delicately soft cow's milk cheese from the rugged Beara peninsula in southwest County Cork. It's earthy and sharp and a wee bit sweet, encased in a washed rind. Though wonderful on its own, chef Ed Cooney at The Cellar restaurant in Dublin bakes it with garlic and thyme in a cast-iron pan, then serves it with crusty loaves of bread for scooping. It comes out of the oven all garlicky and warm, still bubbling around the edges. Quite possibly the best cheese+bread combo I've ever eaten." Erin Zimmer, National Managing Editor

[Photograph: Erin Zimmer]

Late Night Ramyun from Hanjan, NYC
Late Night Ramyun from Hanjan, NYC
"Oh man, this one is easy. The best thing I had this month was the only-after-10PM ramyun from Hanjan. The broth starts with pork bones and aromatics cooked for about 10 hours, after which chicken and fish bones are added and it cooks for another 2. It gets flavored with Korean chili and is served with some awesome noodles from the Sun noodle factory in New jersey. It comes with a soft boiled egg, some slow cooked pork, and a few vegetables, and if you order a side dish, is easily big enough to feed a couple later night eaters. If you grew up eating Shin Cups like I did, then the flavor will be familiar to you. Intensely savory and salty, but with a heat that builds and builds. Yum." J.Kenji Lopez-Alt, Chief Creative Officer
Yellowtail Tartare in Honolulu
Yellowtail Tartare in Honolulu
"When I went to Honolulu last year, I got a recommendation to stop by Sushi Izakaya Gaku. Everything there is seriously amazing, but I had one dish that I've been thinking about all year. Luckily I had a chance to go back last weekend, and I made it a point to eat there again, and of course this dish was the first thing I ordered. Yellow tail tartar is diced with just a hint of spicy mayo (I don't usually go for spicy rolls—this is restrained and the yellow tail still stands out). It's also mixed with tobiko, which adds brine and crunch, and topped with a quail egg. You use a small wooden spoon to break the egg yolk and mix it all together, then turn it into one bite hand rolls using the sheets of perfectly snappy nori that are served along side. I could eat this every day." Carrie Vasios, Serious Sweets Editor
Thai-esquites at Xixa, Williamsburg
Thai-esquites at Xixa, Williamsburg
"I didn't love everything on the menu at Xixa, but the Thai esquites were out-of-control awesome: a riff on the Mexican corn salad with tom yum broth and Cotija cheese." Carey Jones, Senior Managing Editor