Quince at the May Fair
British TV chef and cookbook author Silvena Rowe traveled extensively throughout Turkey to research her first restaurant, which is inspired by the cuisine of the Ottoman Empire and her own heritage. The inspiration for her signature lamb with tahini, black truffle and black sesame za’atar spice blend is a dish her grandfather used to cook. The extensive wine list also has Ottoman elements, including a section devoted to Lebanon’s Château Musar wines.
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From the From the May 2008 Food & Wine Go List
In an old farmhouse on a 12-acre property dotted with pecan groves, Slow Food devotee Greg LaPrad has created a garden-to-table experience that highlights local foods. His comforting American dishes are accented with Italian touches; he makes his own pasta and charcuterie.
We loved: Poached egg in garlic broth with croutons and cheese; brick oven–roasted pork shoulder with fennel and gravy; apple-toffee cake with butternut squash ice cream.