Bourbon Steak Lands in New York With a Local Wine List
Source: New York Times
SungoldSheathed in exposed brick and equipped with a wood-fired oven, this new all-day hotel restaurant offers some uncommon menu choices. The executive chef, Michael King, chars cabbage for a Caesar salad and reconfigures lasagna as coperta (meaning blanket) with sheets of pasta, pork ragù doused with amaro, hazelnut gremolata and a drift of piave. Pizzas and a 22-ounce rib-eye spend time in the wood oven, and…
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