Pete Wells files a report on Paul Carmichael's new dim sum-style plates at Má Pêche: "Despite a few misgivings (Wouldn't that roasted lamb taste better straight from the oven?), I enjoyed my dim-sum meal much more than the one I had at Má Pêche a year and a half ago, when the flavors were less focused and Mr. Carmichael's menu seemed to be struggling to emerge from the primordial soup of Momofuku tropes." [NYT]
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