Tom Colicchio’s flagship restaurant is now over a decade old, but the Top Chef head judge’s deceptively simple dishes—juicy 30-day dry-aged rib eye for two, roasted hen of the wood mushrooms—are still prepared with incredible care and integrity by executive chef James Tracey. The food can be austere, but it is incredibly delicious. Pastry chef Jennifer McCoy creates exceptional sweets, like goat cheese ice cream sandwiches and sugar-and-spice donuts served with blood orange marmalade.
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From Food & Wine , MAY 2011
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