THE BEST OF THE REST

In which we take a moment to savor our most memorable experiences of the year

① IN DINING

Restaurants in London care deeply about bread—every loaf, it seems, comes with a story. Because it’s something to be celebrated, UK chefs can achieve greatness with a simple piece of toast. The most delicious dish I tasted this year shows how to master the concept. —Kate Krader, food editor

Game Liver Toast With Porcini and Pears

At Cadet, the sensational new wine bar in the Newington Green neighborhood of London, chef Jamie Smart makes the most of his tiny kitchen space. Here he takes a hefty toasted and buttered slice of organic white grain bread sourced from Casey’s, a bakery in Clapton, and slathers it with a velvety mousse made from chicken livers as if he’s generously frosting a cake. On top of that, he adds thick, sweet marinated pear slices and, on top of that, cut-up raw cep, or porcini, seasoned only with oil and salt and pepper. Imagine the bite—the crunch of the toast, the smoothness of the liver parfait, the soft earthiness of the mushrooms and, to finish, the outrageous juiciness of a ripe pear.

② IN HOTELS

Tourism is roaring back to the Caribbean islands in a big way. Destinations such as the Dominican Republic and Jamaica rank among the most visited countries in the world this year. The best new spot in the region? A cliffside island village with breathtaking panoramic views. —Lebawit Lily Girma, travel reporter