"At Tom Colicchio’s Temple Court in FiDi, chef Carlos Benedicto fortifies crème fraîche with caramelized onions, Tabasco, and confit garlic oil, along with Worcestershire sauce and tamari for an umami punch. His team serves 50 orders of the $15 dip a day, and their superior, airy, and labor-intensive gaufrette potatoes require their own prep cook." - Caroline Hatchett