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I've been noticing peanut butter in some unexpected dishes, from ramen to an African-by-way-of-America take on chicken soup at Merkato 55, Marcus Samuelsson's new, design-y pan-African spot in New York's Meatpacking District. The African aspect: the fat dollop of peanut butter on the bowl's bottom (a server then pours the broth tableside). Merkato 55 chef Andrea Bergquist uses Skippy peanut butter (which, according to her research, is the PB brand of choice for Africans travelers to the U.S. to take back home).


 

 

 

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