Our food writer and blogger Julia Sexton’s hit list of the five most delicious things she has eaten in the past 30 days.
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(1) Wild Mushroom Flatbread with House-Cured Lardo, Arugula, and Truffled Ricotta at Restaurant North (Armonk 914-273-8686; restaurant north.com) I was lucky enough to be in the select crowd assembled when Restaurant North received its Slow Food Snail of Approval. Like a fool, I was too busy talking to jump on this flatbread when it was hot, but, even at room temperature, this sucker was still delicious. The wild mushrooms had a perfectly crusted, roasty surface and, in my book, some lardo never hurt anything. As soon as I could disentangle myself from conversation, I circled back like a Great White: Duh Dunt Duh Dunt. - Advertisement -
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(2) Foie Gras Appetizer at Crabtree’s Kittle House (Chappaqua 914-666-8044; kittlehouse.com) Foie gras is an addiction for me; I like to think of it as meat butter. At the Kittle House, Chef Marc Lippman knows not to get in its way. Imagine fluffy clouds of goose liver whipped until it’s almost ethereal and melts in the mouth like a kiss from a sinful sort of angel. It arrives with crisp apple slices that wash your palate, sort of making the bed for your next carnal encounter with that foie. Mmm.
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(3) Chicken Wings at Craftsman Ale House (Harrison 914-630-7484; the-craftsman-ale-house.com) Look, a woman cannot live by wild mushrooms and foie gras alone. Sometimes, there just has to be chicken wings. This new cute Harrison craft beer spot slings a nice, vinegary pile of wings that makes the perfect substrate for a richly blue-cheesy dip. Alternate bites of crisp celery and you’ve got a dish that’s fresh, hot, sour, and slightly funky (just like my men). |
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(4) Croque Monsieur of Warm Smoked Salmon & Gruyère at X2O Xaviars on the Hudson (Yonkers 914-965-1111; xaviars.com) There is some sort of foodie rumor that you never pair fish with cheese. Chef Peter Kelly’s ingenious little canapé puts the lie to that idea. These exceptionally rich, luxurious bites offer silken salmon in buttery, crisp brioche triangles topped with tangy caviar crème fraîche. Seriously, I could have eaten five—and probably did.
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(5) Crown Maple Dark Amber Syrup (purchase at Tarry Market in Port Chester, Dante’s in White Plains, or The Rye Country Store) This is a bit odd, but I can’t get over the non-cloying complexity in this locally made, boutique syrup from Dover Plains, New York. I sampled the syrup in a tiny plastic cup (actually, I did the whole line—light amber, medium amber, and dark amber), and I couldn’t get over the beauty in this often overlooked product. The secret is getting out: Crown is also Tom Colicchio’s favorite. |
