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The Dish

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Foie Gras Gets a Redesign at The Pool

It’s shaved into dozens of razor-thin petals and served on a glass cube meant to be passed around the table, the foie spread onto orange “chips.”

By Rob Patronite and Robin Raisfeld

Is Hemp the Next Kale?

At Norman, the young lettuces salad features the highly unusual green.

By Rob Patronite and Robin Raisfeld

Could Sunchokes Be Your Next Vegetable Obsession?

Hemlock’s roasted and raw preparation with kumquat curd could do for sunchokes what David Chang’s fish-sauce vinaigrette did for Brussels sprouts.

By Rob Patronite and Robin Raisfeld

Atla’s Fish Milanese Is a Sleeper Sensation

It’s deceptively simple, yet transcendent — a neighborhood-restaurant dish in spirit, but one wholly worth leaving your neighborhood for.

By Rob Patronite and Robin Raisfeld