href=”http://chicago.menupages.com/restaurantdetails.asp?areaid=0&restaurantid;=1506
1&neighborhoodid;=0&cuisineid;=0” target=”_blank”>Narcisse calls it a New Zealand
lamb chop with coriander-mint gastrique, pickled red onion, and chilled
“cachoombar” couscouss. Lamb is definitely au currant, seeing how it’s
sacrificed for every religious meal from now until Memorial Day; after all, spring
is the perfect time of year to eat baby animals. But what’s the deal with cachoombar? A
href=”http://indianfood.about.com/od/sidesandsalads/r/kachumbar.htm”
target=”_blank”>Kachumbar is all. Meanwhile, we don’t see it anywhere in the
picture, but given the months left until tomato season, it may be just as well.
Narcisse
710 N Clark St
312-787-2675
[Photo courtesy of David Ditzler, flickr]
