Paul Kahan | Troy Dupuy | Jerusalem | Farmington Hills
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John MarianiRACK 'EM UPRack of lamb is one of the defining dishes that upscale restaurants must have on their menus today. Here are a few of the nation’s best.
The superb new chef at New York’s classic
LA CARAVELLE (33 W. 55th St.; 212-586-4252), Troy Dupuy, cooks a seared rack with
Jerusalem artichokes and thyme jus.
At
TRIBUTE (31425 W. Twelve Mile Rd.; 248-848-9393) in Farmington Hills,
Michigan, just outside of
Detroit, chef
Takashi Yagihashi combines a roast rack with the loin and a fricassee of vegetables, polenta cake, and mustard oil.
Chicago’s Paul Kahan of
BLACKBIRD (619 W. Randolph St.; 312-715-0708) gives his roasted rack of lamb a
Mediterranean swirl with pine nuts, couscous, cucumber, red onion, basil, and Woolwich dairy goat feta.
And in
New Orleans, chef “Bingo” Starr of
RESTAURANT CUVEE (322 Magazine St.; 504-587-9001) crusts the meat with herbs, roasts it, and serves it with a creamy potato gratin Dauphinois and bay root vegetables.
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