New Asia, a Vietnamese restaurant on the far-west side of Lincoln Square, has a secret weapon: freshly slaughtered chickens.
Tag: mustard greens
Posted inFood & Drink
Key Ingredient: The team behind Tete Charcuterie tangle with the “foie gras of the sea”
Thomas Rice and Kurt Guzowski of Tete Charcuterie tangle with monkfish liver, the so-called foie gras of the sea.
Posted inFood & Drink
The audacity of long-awaited southeast Asian restaurant Oon
Oon, Matt Eversman’s follow-up to Saigon Sisters, is ballsy but restrained.