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Gettin' Boned: NY Times Dining In in 60 Seconds

by Karina Longworth, Posted Oct 27th 2005 @ 5:54PM

  • Joel Robuchon has returned to the world of haute cuisine after nine years away. Joel Robuchon at The Mansion, the latest restaurant to open at Las Vegas' MGM Grand, is, like most of the rest of the casino in which it is housed, "is full-scale, damn-the-torpedoes, three-stars-or-bust Robuchon, worldly, luxurious, costly."
  • According to Frank Bruni, Ninja New York is "a visually histrionic smorgasbord of undistinguished food and a discordant bill that can easily exceed $100 a person with tax, tip and drinks."
  • I love Hawaiian sea salt – at least, the orange stuff I put on seared ahi is awesome. But, according to Florence Fabricant, there's this black stuff that you can put on pumpkins. And off I go to Dean and Deluca...
  • When the weather gets like it's been in New York lately – brisk, but not yet icy – all I want to eat is slow-cooked meat. The Minimalist has a recipe for steamed Moroccan lamb shanks that sounds like exactly what I've been craving.
  • Nothing says "Halloween" like a nice bone stew. Julia Moskin talks to Jennifer McLagan about her new book.
 

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Filed Under: Newspapers, Chefs & Restaurants, New Products, Restaurants, Methods
Tags: steaming

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