Why Is New York Italian Food Getting So Delightfully Weird?
Source: New York Times
On a recent Friday at Daphne’s, a new Italian restaurant in Brooklyn’s Bedford-Stuyvesant neighborhood, the red sauce was green, made from chartreuse-colored tomatoes and a splash of vodka. The lasagna came in the form of noodles fried into chips, broken over a dish of beef tartare topped with shoyu-cured egg yolk. There was a Milanese cutlet, but its crisp carapace swaddled swordfish, not veal. And the booths…
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