Let us count the ways you can reinterpret the French stew-casserole hybrid, cassoulet. Recently seven chefs did for Savoy's Cassoulet Festival. The restaurants they represented included:
Savoy, Nuela, Vinegar Hill House, Hundred Acres, wd-50, Fatty Johnson's, Back Forty. Check out how each reinterpreted the concept with crispy partridge terrine, pickled tongue, and pine nuts, and more.
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Editor's note: In "Apps Only," Ben Fishner will be eating his way through New York's appetizer, bar, and lounge menus as your guide to fine dining on a budget. He blogs at Ben Cooks Everything. Steamed Littleneck clams. [Photos:...
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Today is precisely one month to the date before Thanksgiving, which is also the date many restaurants offering Thanksgiving service begin taking reservations for the holiday. Most New York kitchens can scarcely fit a chicken, much less a whole turkey,...
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38 MacDougal Street, between Prince and Houston Streets 212.475.7500 Appetizer Autumn Market Minestrone Hudson Valley Vension Chili "Texas Style" Mache, Toasted Almonds, Golden Raisins, and Buttermilk Blue Cheese Bacon, Brussels, Apples, and Dumplings "Shrimp 'n' Grits" with White Speckled...
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