Monday, 9 February 2009

An Unusual Marinated Rib-Eye

THE MINIMALIST on The New York Times
THIS is a column about luck, not skill - or at least not mine. Having become enamored of Peasant, on Elizabeth Street, I discovered that the chef, Frank DeCarlo, also ran the newer Bacaro. (Bacaro is the name given to a Venetian bar ...
... serving what are called cicchetti but are better known elsewhere as tapas - or small plates, or snacks.) The first time I ate at Bacaro I was struck - even dumbstruck - by one particular dish. It's a marinated rib-eye, and part of the luck came in ordering it in the first place, since I'm not big on marinating meat that tastes fine just by itself. This, however, ...

Full Story: A Venetian Bath Of Wine and Spice; By MARK BITTMAN




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