It's not all veggies in the magazine this week. Adam Platt heads over to a "bleak, even brutal" part of downtown Brooklyn to dine at César Ramirez's Chef's Table at Brooklyn Fare, the recent recipient of two Michelin stars and one open letter. Does it follow through on the promise of its accolades? "In terms of ingredients, composition, and virtuoso cooking skill, the answer is yes," writes Platt. But the place lacks the magic that "turns a good, even great, restaurant meal into a transplendent one." Meanwhile, Gillian Duffy gets Prune chef Gabrielle Hamilton's recipe for roast capon, which does have a little magic of its own: juice-soaked bread-crumb "stuffing."
Most Viewed Stories
Kid Who’s Deathly Allergic to Food Gets the Award for Today’s Most Heartbreaking Story
A Pegu Club Vet Is Opening NYC’s Newest Japanese Cocktail Destination Tonight
The Cereal Milk Affogato Is Milk Bar’s Latest Creation
Roberta’s Unveils the First Tex-Mex Menu That New Yorkers Might Actually Like
The Price of Olive Oil Is About to Reach an All-Time High