Driving down Chicago Ave last night I noticed xeroxed signs in the windows that read Bistrot Campagne. Has the conversion taken place? Did they get a spot in the city for Campagnola? Is the format going to be same or will it be all high end? Thanks
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.