Photo: Kelsey McNeal/NBC/NBCU Photo Bank via Getty Images
A number of the seminal Clinton Street restaurant’s former cooks and bartenders returned to Wylie’s kitchen last night to cook a special twelve-course menu commemorating the restaurant’s ten-year anniversary. Christina Tosi made a toasted bread and American cheese ooze crowned with green tomato sorbet; Eben Freeman mixed with the Aska crew. Elsewhere, Mario Carbone made curried gnochetti and Jamaican ragu, and Alex Stupak turned in a rhubarb, yogurt, and piloncillo dessert. Wylie made the lavash. Then he relaxed. [Fork in the Road/VV, Earlier]
