Click here for my Houston Press Champagne and sparkling New Year’s eve recommendations.

I had so many extraordinary meals this year at my friend and client Tony’s restaurants this year. But this repast at his flagship Tony’s in October was a poetica of elegant and thoughtful cookery and it’s one of my #BestMeals2013.

Tony had me at the deconstructed vitello tonnato…

The “tonnato”: thinly sliced roast veal breast garnished with caviar, raw tuna, fried capers and an ethereal aioli.

Atlantic halibut with braised fennel and orange and fennel “confit” over a Barolo reduction.

Meringue stuffed with fresh raspberries.

Buon weekend…