Search Results for: Wine still
be that as it may, it's a ny times * and a michelin *, and as screwy as people think the nyt and michelin might be, the *s still carry some weight in this town...just find me a chef that doesn't aspire to or and, well, maybe that person shouldn't be cooking?
chanterelle and black perigord truffle, and a taste was all i was allowed. my second, also from the "barely touched" section of the menu – was a king crab medley, served in a seaweed and shitake broth, sided with a matsutake custard. yes, please. each of our courses was accompanied by a different glass of wine...
https://honestcooking.com/le-bernardin-new-york-city-say-birthday-anniversary/