I heard something the other day about Douglas Rodriguez's next restaurant venture, but for the life of me I can't remember what the details were. Anybody hear anything? I loved his food at Chicama, so I can't wait for him to get back in the kitchen.
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.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.