Time Out says
Wed Feb 24 2010
Danny Meyer’s groundbreaking bistro has been serving many of the same signature dishes for 23 years. But chef Carmen Quagliata’s updated bill of fare offers some new classics. A seared tuna loin entrée is topped with basil pesto and fanned over chickpea puree. His pastas include pork-and-rabbit-filled ravioli drenched in butter, with a sprinkle of sweet corn. Like the rest of the meal, desserts straddle menus past and present. Somehow, the perennial “USC” sweet—a salty caramel-crusted banana tart—still feels fresh.
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