This quick-service fish shack is run by former Hell’s Kitchen contestant Tony D’Alessandro. Standout fish is fried to order, burgers are made from Angus beef and the fries are larded with foie gras. 続きを読む
We have a hard time moving away from signatures like the heirloom apple salad and the egg-and-ricotta raviolo, but it’s worth it to try the specials (marinated beef tendon salad recently blew us away) 続きを読む
Upscale touches include Kobe brisket and a slab of “competition” ribs that goes for about 35 bucks. We prefer the standard spare ribs, which are tender, smoky and sport a slightly sweet rub. 続きを読む
There are a few here for a Top Chef sighting, but most seek the chef’s flavors. Don’t leave without taking risks: roast goat neck? Foie gras for dessert? Izard is evolving how ingredients are seen. 続きを読む
In Homaro Cantu's restaurant, past trickery included a play on egg-drop soup in which frozen-egg and microgreen pellets were dropped into soup, and seared beef was paired with “caramelaserized wine.” 続きを読む
