Upscale touches include Kobe brisket and a slab of “competition” ribs that goes for about 35 bucks. We prefer the standard spare ribs, which are tender, smoky and sport a slightly sweet rub. En savoir plus .
There are a few here for a Top Chef sighting, but most seek the chef’s flavors. Don’t leave without taking risks: roast goat neck? Foie gras for dessert? Izard is evolving how ingredients are seen. En savoir plus .
In Homaro Cantu's restaurant, past trickery included a play on egg-drop soup in which frozen-egg and microgreen pellets were dropped into soup, and seared beef was paired with “caramelaserized wine.” En savoir plus .
With Top Chef expectations preceding him, one might guess that Dale Levitski would put out safe food. Instead, a salad has shaved licorice; a cheese course arrives as a grilled cheese with apples. En savoir plus .
