I saw a brief mention of this restaurant on the Roadfood.com message board and have tried to locate information about it and have came up virtually empty. Any information would be most appreciated. Many thanks in advance.
This is the flakiest, easiest, best pie crust we've ever tested. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. F&W's Grace Parisi tops