There are also a handful of small plates like the stand-out braised pork belly with cider.
The express lunch menu includes salmon tartare with salad or braised oxtail with pappardelle pasta.
You come here for Gorgonzola-crusted, bone-in buffalo rib eye or red-wine-braised Montana lamb shank.
Hearing this description, Ms. Parker doesn't choke on her Korean braised goat and dumplings.
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The grapes bring freshness, sweetness and add acidity to the balsamic in the braised onions.
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Braised lamb shank, spiced with freshly ground herbs and chilies is one of the menu highlights.
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Some of their enthusiasms miso salmon, Chianti-braised short ribs, flourless chocolate espresso cake spread to other high-end restaurants.
It pairs well with braised meats, game and, of course, cured and smoked pork.
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Choose from dishes such as miso-braised black cod, roasted duck and vanilla panna cotta.
The menu runs the gamut, from pistachio-crusted tuna and grilled octopus to a pan-seared duck or braised veal shank.
The braised halibut was sparingly decorated with coastal herbs, including oyster leaf and sea aster.
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Octopus tentacles are braised and pressed together, then sliced, like deli meat, into a mosaic of cross-sections.
One does wonder whether it is proper to have the veal tartare before or after the braised pork belly.
Dinner selections include Brittany lobster with truffle oil and crunchy vegetable salad, and braised veal cheek with morels and asparagus.
Anchoring the dish is a silky tangle of Swiss chard that has been braised with Turkish pepper and preserved lemon.
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Down another staircase, into another windowless room, where dishes arrived: pork braised in brown sauce, bok choy, egg-drop soup, spicy chicken.
In the dining salon a four-person culinary team turns out such dishes as braised wild sockeye salmon with papaya salsa relish.
You experiment with cooking braised short-ribs and bicker about throw pillows, just the way you always imagined you would one day.
Almost hidden from view was a little parcel of braised celery sticks with a couple of pink slices of pickled garlic.
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Currently, one of Hong Kong's most popular dishes is pai guat, pork ribs braised in Cointreau and oranges, a case study in fusion.
Still, I prefer to cook the roast unstuffed and then, after cooking, spoon some bright and gingery braised red cabbage into the empty crown.
Risotto lovers should head for Trattoria Abele la Temperanza, a tavern offering more than 100 variations, plus local dishes such as brasato (braised meat stew).
The bravest order is, as it happens, the most flavorful: a chopped salad of dime-size coins of chilled, braised octopus with chives and red peppers.
These, and his other dishes like braised fennel with Turkish chili and walnut crumbs, or an exquisite slow-cooked lamb shoulder, were executed with considerable skill and rigor.
Lightly crushed to release flavor and aroma, they're often paired with red cabbage, but they also ennoble ordinary green cabbage, shredded and quick-braised with leeks and a splash of cream.
Favorites from a recent dinner: sticky Guanabana glazed ribs with green papaya slaw, conch chowder, slow braised oxtail and spiny lobster in a dry sherry bisque with green garlic zucchini.
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The one-Michelin-star restaurant The Park serves delicate dishes such as poached Scottish lobster with potato mousse and caviar, and braised shoulder of lamb with tomato and ricotta fritters and fennel puree.
At ZED451 in downtown Chicago chef Patrick Quakenbush prepares a braised octopus salad paired with more familiar ingredients including frisee, kalamata olives, heirloom tomatoes, fresh oregano, cucumbers and a lemon vin.
Chef Fabienne Escoffier turns out a rich beef stew studded with smoked bacon, pearl onions and braised mushrooms enrobed in a chestnut-colored sauce whose flavor hints at the full-bodied Burgundy she cooks with.
In this recipe, her third Slow Food Fast contribution, the chef calls for roasting salmon fillets to flaky perfection and serving them with two bright, indulgent accompaniments: a sorrel cream sauce and butter-braised radishes.
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