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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More than a few diners of great repute had piqued our interest in this Brooklyn restaurant, with a cozy basement and a roaring fire. They hit all the right locavore notes, but that doesn't guarantee a perfect meal.
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Where There Are Ball Jars, There Is Artisan Hipness Whipped lardo from Marlow and Daughters. Drinking out of a canning jar, formerly only a college occurrence, used to go hand-in-hand with thoughts like: "Are these hippies going to give me...
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