"There will likely be a city riff on the cinnamon sticky bun, whose soft
yeast dough has gone gastro, studded with savory slivers of organic pork
shoulder that’s been slow-roasted with nutmeg, allspice and black
pepper, finished with a glaze made of maple syrup, Dijon mustard and
pureed parsnips. (Few farm-to-table restaurants cite the mall as their
menu’s muse, but of that glistening, oversized roll, owners Christophe
Hille and Chris Ronis are proud to explain, “It’s modeled after
Cinnabon!”)"
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