From Bill Addison's review: "Razor clams hide under a lush garden of cucumber, milkweed flowers, black bread dyed with squid ink and dots of aioli that help bind the flavors." Daha fazlasını oku.
Bill Addison: "The liver onslaught works best in dishes that emphasize contrast, like the lobster roll, garnished with hunks of foie, or the "canard en conserve" (duck in a can), another signature." Daha fazlasını oku.
Chuck Hughes' second venture hit the scene in 2011 with nary a whisper of a sophomore slump. The room is a charmer and chef Danny Smiles has serious game. [Eater 38 Member] Daha fazlasını oku.
After two decades, the Relais & Châteaux chef's flagship restaurant is as crucial as ever. [Eater 38 Member]
The capable braintrust behind the wildly successful Burgundy Lion has given Mile Enders a pub of their own. With an ex-Joe Beef and Blackstrap BBQ cook in the kitchen, no less. Daha fazlasını oku.
