The summer of 2024 brought some transition to my life. We packed up our Mini Cooper, locked up our New Kentucky Home for the last time, and headed out on the highways of America. 

When thinking about a road trip, Jessica and I considered distances, times, and meals. We chose stopover cities based on activities and food culture. We got excited about the friends we’d get to see along the way — and the places we’d get to eat with them. 

In Washington, DC, we met up with an old friend for dinner at a Jose Andrés fusion place. While the meal was decidedly just okay, the reconnection with someone after miles and years made up for any disappointments from the kitchen.

Our time in Philadelphia was probably filled with the best food, amplified by the friends we got to share with. We went to Elwood, a tiny BYOB restaurant where the chef serves the ten or so tables dishes made with hyper-local ingredients and traditions. Having packed what wine would fit into our car, we were able to share some great bottles with our friends and chef.

At Elwood, the whole roasted rabbit stood out alongside all of the pickled things. Watching our friend’s young daughter try these very grown-up dishes and love them was so much fun.

Also in Philly, we met up with my (formerly) online friend Joe and his wife at Parc, a vast Parisian bistro-type place. Joe had arranged for a pastis fountain, and we spent the evening eating oysters, incredible bread, and Coq au Riesling. Our short DM’d conversations over the years flowed effortlessly into a real in-person friendship, and I’m grateful for the welcome.

We enjoyed pulpo and fried potatoes at Philadelphia Distilling and, for me, bucket-list pizza at Pizzeria Beddia. We maybe should’ve ordered the corn pie since it was in season, but the pepperoni and mushroom didn’t disappoint. The chicories salad and superb anchovies started our meal off right and we finished with soft serve and amaro. Hospitality in the city was some of the best anywhere.

Whatever you’ve heard about Philly, the people are welcoming and kind. 

In New York, we were hosted by friends in Saratoga Springs. Hamlet and Ghost was a standout with a vibrant (if not at all spicy) aguachile, cider-battered fried cheese curds, and outstanding scallops. 

Up in the Catskills, we celebrated two close friends at their wedding. Before the ceremony, Jessica and I drove further into the hills to Weiss Ferments in search of beer and bread. We found them both at a gorgeous farmhouse tucked up behind huge trees and a pollinator garden. We made cheese sandwiches with that bread on the hood of our car at a rest stop in Pennsylvania.

(Also every wedding dinner should feature mini burgers and fries.)

Is there one perfect dish?

The through line in all of this is people. This One Perfect Dish project is really grounded in the truth that food is better when we recognize the human bonds it creates. That could be the bond between the cook and the diner, friends gathering around a meal, or the effort hospitality staff put into accepting anyone into their dining rooms.

I doubt I’ll ever find one perfect dish, but I’m positive I’ll find many perfect meals with perfect company sharing them. And that’s the point. We should never become jaded to the spark we get from great conversation over a 2 am frozen pizza in my kitchen because all of the restaurants are closed, or getting 15 friends together for a whole roast hog at Dai Due in Austin. 

Gather your people together, find a place to eat, and extend that friendship and goodwill to the people serving your meals.