...pasta dishes harbor unexpected
delicacies and no meat is content to remain a simple chop.
Lead restaurant critic for America's paper of record, meet anonymous fiberglass sculptor from North Carolina.* You two are not so very different. Both of you labor under the misapprehension that meat a) wants us to eat it, and b) cares how it is served. I would love to be in this restaurant's walk-in after hours, and listen to the offal dream of the day it will turn into a "memorably succulent breast,
poached sous vide at a low temperature." In a kitchen where "Farfalle
swaddle sweetbreads and morels," anything can happen. Looking forward to the Count's entree into the world of children's books with The Velveteen Shank.
* You should, by all means, check out the short documentary on this Durham icon.
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