Lee’s Famous Recipe Rooster

The dish is the brainchild of chef Eric Tran, who earned his low-waste stars at Blue Hill at Stone Barns — Dan Barber’s temple of farm-to-table cooking in Tarrytown, N.Y. — before taking Falansai over from an acquaintance late last yr and making it his own. The rest of the menu is full of winners, however those duck necks are required eating, the sort of eye-opening dish that turns a new experience into a model new craving.

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