New York
PRESSED HEAD-ON PRAWNS WITH SPICY SPAGHETTI
David Burke Kitchen
23 Grand St., at Sixth Ave.;
212-201-9119; $32
New York's David Burke is well known for his over-the-top presentations, and this spaghetti, favored by Iron Chef Marc Forgione, is no exception: Burke's staff presents the dish with the prawns, but then presses the shells in a dining-room duck press to squeeze out all the juice — which is then poured over the pasta, tableside.
David Burke Kitchen
23 Grand St., at Sixth Ave.;
212-201-9119; $32
New York's David Burke is well known for his over-the-top presentations, and this spaghetti, favored by Iron Chef Marc Forgione, is no exception: Burke's staff presents the dish with the prawns, but then presses the shells in a dining-room duck press to squeeze out all the juice — which is then poured over the pasta, tableside.
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