clock menu more-arrow no yes

Filed under:

Today in Food Styling

New, 1 comment

2011_09_chickenskin.jpgThe second best part of the Times piece on chicken skin today: learning that Jesse Schenker of restaurant Recette serves deep-fried, chicken-skin-wrapped gravy with roast foie gras and a black pepper biscuit. The best part? That lead photo. [NYT]

Recette

328 West 12th Street, New York, NY 10014 Visit Website

Sign up for the newsletter Sign up for the Eater New York newsletter

The freshest news from the local food world