New York restaurant chefs are moving away from the familiar comfort foods that were popular for several years to add unusual dishes and obscure ingredients to the menu, such as tongue to bone marrow. Several eateries have put their own stamps on formerly out-of-favor classics, including Oysters Rockefeller and Waldorf Salad. Chefs at The John Dory Oyster Bar, Kin Shop, and Fish Tag have introduced their own versions of squid stuffed with sausage.

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