I have reservations tonight, before 7pm. I understand they have a prix fixe, but I'm wondering if anyone has tried this. Will I be missing out on any particularly good dishes by going with the fixed menu? Any recommendations? Thanks in advance.
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.
For maximum flavor, Naomi Pomeroy doesn’t just roast chicken thighs. Instead, she crisps the skin, then braises the pieces in a supertasty mix of marinated artichokes, olives, sherry, garlic, lemon and thyme.