Wild Mushroom Ravioli from Merc Bar

Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com

85: Mushroom Ravioli from

Setting foot in Merc Bar will instantly transport you from a blistering desert to a low-lit, swanky speakeasy. There’s no need to worry about chancy back alley firewater here, though. Merc Bar knows how to pour the perfect bourbon or craft a classy cocktail in equal measure. Just don’t let the atmosphere distract you from one very important feature, the bitsy little bar chef’s kitchen that churns out awesome small plates. Spiced marcona almonds, jalapeno crab dip, sweet-n-savory balsamic ricotta cheese, decadent choco mousse, and best of all, wild mushroom raviolis bathed in a rich white wine reduction.

The wild mushroom ravioli from Merc Bar are half dozen homemade pillows cooked to al dente perfection and stuffed with a savory, melt-in-your-mouth mushroom bliss. A garlic-infused white wine sauce bathes the raviolis in silky decadence, and shaved pecorino cheese cuts the richness of the dish with a pungent bite. The balance of all the flavors had us (literally) licking the plate to ensure we didn’t waste a single morsel.