Has been open for decades, and is always empty, no matter what time I pass by. Has anyone ever eaten there? And if yes, what's it like? And if no, what is your guess as to what they really do in order to stay in business?
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.