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Eat What Comes Natural To You

moreintelligentlife.com   |  Jon Fasman   |   November 12, 2007 09:24 AM

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Admittedly, this is what sells, but chefs in the culinarily rich, and underpublicised, mid-Atlantic region ought to make at least the occasional nod to local preparations, as well as just local ingredients. The most memorable dish I had at the parade of wonders that is Wylie Dufresne's WD-50 restaurant in downtown New York consisted of pickled beef tongue with cubes of fried mayonnaise, tomato molasses, and a row each of lettuce and onion diced impossibly small.

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- fisharefreinds I'm a Fan of fisharefreinds permalink

Yum, pickled beef tongue!

    Favorite    Flag as abusive Posted 12:41 PM on 11/12/2007
- JeffDeVore I'm a Fan of JeffDeVore permalink

Cubes of fried mayonnaise?

    Favorite    Flag as abusive Posted 11:08 AM on 11/12/2007
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