During Restaurant Week, Baru 66 will feature a dry-aged flat-iron steak tricked out with details that highlight chef David Baruthio’s precise and imaginative modern French cuisine. Bok choy and carrot mousseline bring freshness and color to the presentation, while micro pomme frites and hickory-smoked potato foam add unexpected touches. Click here to find out all the participating restaurants. Photographer: Duane Tinkey
type in your search and press enter
On the Cover – Jul/Aug 16
You May Also Like
Walking the Walk
By Margaret Toomey, as told to Tim Paluch Photographer: Duane Tinkey Margaret Toomey spent ...