Has any fellow chowhound tried this new restaurnat? With ex-Perigee executive chef Pat Riley at the helm, the food 'SHOULD BE GOOD'. Can any one confirm? Do they have chef's tasting menus? How about price range? Thx!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
This genius recipe is the perfect solution for anyone who craves delightful, soft and fluffy steamed buns, but doesn’t own a steamer. These little buns make for a great game day snack or party appetizer, and is easily multiplied to serve more people.