The lounge-ification of New York continues apace. At the Waldorf-Astoria’s Peacock Alley, long a citadel of haute cuisine, the lounge will literally swallow up the dining room at the end of the month, and an already-expanded small-plates menu will take the place of the traditional dining and à la carte service. “We can have bolder flavors,” John Doherty, the hotel’s executive chef, tells us, “because you’re eating less.” Allow us to elaborate: In one new dish, chef Cedric Tovar is smoking salmon (in another, sturgeon) with cedar chips and serving them with braised endive and a bright citrus emulsion; in one holdover, he’s serving jumbo Maya shrimp cocktail with spicy horseradish, tomato marmalade, and tomato sorbet. The new menu will be 90 percent seafood, Tovar says: “People love the way I work with fish.”">
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纽约的休息室化仍在迅速发展。在华尔道夫的孔雀的小巷这家餐厅一直以来都是高级菜肴的堡垒，到月底，休息室将会完全吞没餐厅，已经扩大的小盘菜单将取代传统的餐厅和à点菜服务。“我们可以有更大胆的口味，”酒店的行政总厨约翰·多尔蒂(John Doherty)告诉我们，“因为你吃得更少了。”请允许我们详细介绍一下:在一道新菜中，厨师塞德里克·托瓦尔(Cedric Tovar)将三文鱼(另一道是鲟鱼)与雪松片一起熏制，并将它们与红烧菊苣和鲜亮的柑橘乳剂一起上桌;在一次延期中，他提供了大号玛雅虾鸡尾酒，配辣味山葵、番茄果酱和番茄冰沙。新菜单将有90%是海鲜，托瓦尔说:“人们喜欢我的工作方式鱼。”
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