5 Chefs' Faves From Their Fall Menus
Back in the bad old days, when the American culinary landscape was littered with the type of Continental restaurant Calvin Trillin famously called La Maison de la Casa House, diners were pretty much limited to the same menu choices night after night: your beef Bourguignons, your Swiss fondues and your Caesar salads. Now we have the opposite, admittedly more charming problem: how in the age of farm-to-fork fare can we possibly catch every falling star of a dish before it fades away and a new one takes its place?
The answer, of course, is that we can’t - but at least we can get a head start by asking chefs themselves to single out current favorites. Just remember what the fine print reads: “While supplies last - act now.”