A career day for the Bengals star wide receiver.
When it comes to peanut brittle, achieving the right balance of sweet-yet-salty, crunchy-yet-soft is testament to the power of the Scientific Method, or at least some serious recipe testing.
Paul Brown didn’t buy a football franchise—he created it. The stubborn, standoffish style of his progeny? That’s all part of keeping it in the family.
The only show for 60 works by Picasso, Degas, de Kooning and more from the Wexners' private collection.
Occupation: Owner/Designer, Lavingt
His Style: The new grunge
Halibut with spaghetti squash, fennel, purple potatoes, chanterelle mushrooms, and rapini from Jean-Robert’s Table
Braised pork belly with white wine pear-saffron purée and caramelized Brussels sprouts from Nicola’s
La Pizza “Del Sole” with yellow and red Beefsteak tomatoes, mozzarella, and baby arugula from Via Vite
Hazelnut crusted Tasmanian sea trout, with curried cauliflower, pequillo peppers, cauliflower puree, and pomegranate brown butter from The Palace
Lightly cured albacore tuna with edamame, Picholine olive petals, candied peanuts, bottarga, pink peppercorns, and smoked Greek yogurt from The Palace
Veal sweetbreads with haricot vert, shiitake mushrooms, and smoked paprika vinaigrette from Orchids
Nicola’s Chef de Cuisine Joel Molloy finishing a millefoglie with blood oranges, Belgian dark chocolate, and dark chocolate gelato
Persimmon cake with vanilla whipped cream, diced persimmons and cream cheese gelato from Nicola’s
Risotto “primavera” classic, “revised my own way,” says Chef Cristian Pietoso at Via Vite.
Achiote-rubbed Hill Farm chicken with local sweet potato chipotle mash, New Mexico red chile, and red onion and orange salad from Nectar
Vegetable dosas with heirloom turmeric rice, local and seasonal vegetables, saffron curry sauce, and cilantro chutney from Nectar
Foie gras torchon with duck confit roulette and a duo of plum from Jean-Robert’s Table
Roasted duck neck with Gruyere, biscuits, beet gastrique, crisp arugula, and carrot brodo from Daveed’s
Wood fired langostino with roasted garlic from Boca
Striped bass with salsa verde, red potato, leeks and watercress from Daveed’s
Filet with crema kasa risotto cake, haricot vert, and red wine reduction from Honey
Pork belly confit with braised leeks, house pickled ginger, and a quail egg from Bouquet
Sous vide venison with prickly pears, celery root, baby beets, juniper reduction, and cumin-currant glaze, from Cumin
Bone-in pork loin with sweet potatoes, Brussels sprouts, house-made apple butter, and golden raisins from Bouquet
Cocoa-dusted flourless chocolate cake with Jameson vanilla bean ice cream from Honey
An extra helping of photos from the March 2011 “Where to Eat Now” cover story.
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