Day: December 13, 2018

Toast

Fried chicken/fried chicken sandwiches

The lowly fried chicken has become the new object of everyone’s affection. “Fried chicken is the new pork belly!” proclaims Christine Couvelier of Culinary Concierge. “Americans love fried chicken,” says Bret Thorn of Nation’s Restaurant News, “and especially boneless fried chicken in the form of fried breast in a sandwich or faux wings.” Apart from […]

Dinner

Island Duck with Mulberry Mustard

Torrisi. The succulent bird has a pungent, sweet mulberry-and-mustard-oil glaze that’s reminiscent of the mostarda he and Carbone made at Manhattan’s elegant Café Boulud. The berries pay homage to the restaurant’s Mulberry Street address. “Another one of our stupid jokes,” Torrisi says.or chef-owners Rich Torrisi and Mario Carbone, this dish’s name is an inside joke […]

Pie

Pasta with Lamb Ragù

At Coppa, co-chef Jamie Bissonnette doesn’t list all of his purveyors on his menu. “I’m sick of reading menus like that,” he says. But that doesn’t mean ingredients aren’t important to him. For this exceptional restaurant dish, he tosses large hollow pasta tubes (paccheri) with chunks of lamb, tomato ragù and grated Pecorino. Bissonnette finishes […]

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