Ozersky仍然讨厌米其林指南的“杂乱无章”“”It’s not that I don’t agree with the Michelin ratings, they’re O.K.,” he writes. “But I don’t understand them, and that’s not O.K.”
布鲁克林美食的厨师桌是米其林两星级杂货店César Ramirez’s pricey prix-fixe dinners pull in a seriously big award.
纽约烹饪经验
让保罗·利布兰特(Paul Liebrandt)教你如何开设扇贝At the New York Culinary Experience, the Corton chef teaches a crowd how to blast raw scallops until they’re just barely cooked.