Former Times critic Sam Sifton unearths the recipe for the pork chop with apple fritters that was served at Relish in Williamsburg many moons ago. Sam remembers the dish fondly: "A rich cream sauce of brandy and mustard served as gravy. The dish was French without being annoying about it. Hand-rolled Drums came as dessert, with bourbon, until everyone had babies and moved away." [NYT]
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