Serious Eats: New York
Smörgåsboard: Walnut Strudel, Tater Tots
[Photo: Eating In Translation]
- Walnut strudel from Moishe's: [Eating in Translation]
- Normandy Duck at Hearth: "It's a beautifully composed dish. Chunks of duck breast are roasted medium rare, the skin crisp and golden." [Pink Pig]
- At Dylan Prime, order the tater tots; Chef Christopher Cipollone "fries his potatoes with bits of pork belly and serves them in a apple cideer and veal reduction." [Restaurant Girl]
- Razor clams a la plancha at Casa Mono [The Wandering Eater]