Times Writer Julia Moskin Eats Her Thanksgiving Leftovers a Couple Weeks Early
"Dessert was crepes rolled around dulce de leche, lightly grilled, sprinkled with sugar, and then caramelized under a hot, heavy cast-iron press."
"Dessert was crepes rolled around dulce de leche, lightly grilled, sprinkled with sugar, and then caramelized under a hot, heavy cast-iron press."
The concept is going from "upscale dining" to neighborhood "bistro," under the same chef that earned it a steady following.
The Eldridge impresario's chef will create a combination of "classic French Bistro meeting American Spa."
Plus: Marco Pierre White goes cruising and more, all in our morning news roundup.
Is the Soho fixture planning a Le Souk–like party palace?