In the kitchen today, Chef de Cuisine, Brendan Pelley from Doretta Taverna & Raw Bar joined us to make Lavraki with chickpea-caper salata. He also made a watermelon and feta salad with olives to go ...
‘HOW would you like your lavraki?” the waitress asked us at En Plo, the Upper West Side’s new Greek fish-by-the-pound parlor. “Medium well?” Well, no. The whole point of restaurants like En Plo – ...
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