Flo Fab points out some of the city's more high end dishes that can be ordered for takeout like Alfred Portale's filet mignon tartare, David Bouley's chicken in alfalfa and hay, and a couple of cakes including the chocolate velvet from the Four Seasons. Most require advanced notice and be prepared to schlep for your supper. These restaurants haven't jumped aboard the Caviar delivery train. [NYT]
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