It is obvious that they take care of their cheeses (aging, storing, etc) way better than at some ambitious tables. While waiting for it (it takes approx 30 mins to make), I had their I came here for their their widely praised Burger. Then, once you know what we now know about the skills of this kitchen, you can easily picture such food items as not just ‘generating interest’ but way more than that. The menu is short but very appealing – as an example, on the evening of my visit, menu items such as ‘roasted corn, nduja, basil, lemon, radicchio cups’, “crispy smashed fingerling potatoes, romesco, toasted pistachios” or ”Grilled Head-on spot prawns, Calabrian chillis, garlic mojo, lemon” generated interest. The wine list has few pages of great findings. Situated in Brooklyn, it is always packed to the brim and, in terms of popularity, could remind Montrealers of Au Pied de Cochon when APDC was in its prime (in the days of Martin Picard, Hughes Dufour). This is one of the latest hottest bistrots of NYC. L’Ambroisie, Paris (Review in Japanese).Torishin, New York (1 star Michelin) 5/10.Sushi Oono, Tokyo (1 star Michelin) 6/10.Dons de la Nature, Tokyo (1 star Michelin) 6/10.Le Calandre, Sarmeola di Rubano (3 star Michelin) 7/10.Louis XV, Monte Carlo (3 star Michelin) 7/10.Rezdôra Osteria Emiliana, New York (1 star Michelin) 7/10. ![]()
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