haven't been in a few years now, just wanted to know if it's still around and more importantly still has reasonable prices for good food ( i remember like an order of steak frites or duck hovering at less than 14 bucks each).
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 Thanksgiving inspired sandwich trades in shaved pork shoulder for turkey (you're safe this time, turkey).
Basic Boneless Roasted Leg of Lamb
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.