Casino Clam Bar Is Serving a Divine Fritto MistoChef Jeremiah Del Sol’s version of the Italian classic includes well-placed curveballs like house-pickled cucumbers, bell peppers, and Cubanelles.
Foie Gras Gets a Redesign at The PoolIt’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.”
Atla’s Fish Milanese Is a Sleeper SensationIt’s deceptively simple, yet transcendent — a neighborhood-restaurant dish in spirit, but one wholly worth leaving your neighborhood for.