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torrisiexpansions-thumb (1).jpgDirty French, which is set to finally open later this month in the Ludlow Hotel, might be the first non-Italian project from prolific Torrisi team, but it has their prints all over it. Expect a côte de boeuf served in stages: rib eye first, and then the cap ground and grilled on skewers. Chicken will also come in two parts: the breasts in a white sauce served like Peking duck come first and are followed by confited and lacquered dark meat. "We didn't want to jump into the chicken-for-two game," explains partner Jeff Zalaznick. [GS]
[Mario Carbone, Rich Torrisi, Jeff Zalaznick [Photo: Daniel Krieger]

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