Print Recipe CARAWAY-CURED TAI SNAPPER CUCUMBER AND DILL BROTH I LOVE THE COMBINATION of citrusy cured fish with fresh and crisp crudités boosted with zest and...
Print Recipe MISO-GLAZED SEA SCALLOP ROSACE BRUSSELS SPROUTS, CRISPY RICE WHEN I ARRIVED in New York, I discovered that Maine sea scallops, which come to us...
Print Recipe ECKERTON HILL FARM HEIRLOOM TOMATO TASTING EACH COMPONENT of this tomato tasting can be found at one or another of our restaurants during the...
Print Recipe RED SNAPPER “EN CROÛTE DE SEL” HARISSA, PISTACHIO BUTTER RESTAURANT TRENDS come and go, and so do service styles. I take pleasure in going...
Print Recipe WILD HARE À LA ROYALE LEGEND HAS IT that lièvre à la royale, a gut-warmer fall dish, was first invented for Louis XIV, who...
Print Recipe FIVE-SPICED PORCELET; BLACK TRUMPET MUSHROOMS, CRISPY CHICHARRONES ONCE AGAIN our trusted purveyors and their pristine products inspire our dishes. Nourished for four weeks with...
Print Recipe DOVER SOLE BALLOTINE À LA POLONAISE HERE AGAIN we are inspired to explore a classic French recipe and add our own twist. The concept...