What s on the menu at The Rabbit Hole, O&B s new Financial District gastropub with a multi-level patio
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italian sort of way, and so you can get lost. anthony: roast bone marrow with parsley and caper salad, sourdough bread, made here. a dish that would become absolutely iconic. if you ve ever eaten bone marrow anywhere, it s very likely because they did it here first. my dinner companion is food critic and author jay rayner, a man never with a shortage of opinions. jay: bones. anthony: thank you, yes. fergus: salt. and there you go, give it your all. anthony: that s a simple good thing, but is it s one of the most influential dishes, like, in the last 20 years. jay: it s a good thing. anthony: you see his imprint everywhere. jay: it s true, what s interesting is the aesthetic gets passed down in other ways that you don t expect. anthony: yeah. as i ve become older i ve noticed the food that i yearn for is food that i react to in an entirely emotional way. jay: the problem is that it s so very, very rare. anthony: i m looking for a
and that i think was kind of the magic of it. anthony: it was sweet, sweet memories of this stegosaurus-sized shank of cured pork, boiled and boiled until it literally falls away from the bone steaming and moist. this symphony of meat and gelatin and good, good stuff. god is hiding in there, somewhere. anthony: some things just shouldn t change. i come here to feed my soul. it s the antidote to every other place. anthony: roast bone marrow with parsley and caper salad. anthony: thank you, yes. it s a simple, good thing, but it s one of the most influential dishes in the last 20 years. as i become older, the food that i yearn for is food that i react to in an entirely emotional way. oh, man, wow. now is there an appropriate way to attack this? does one go straight in or does one go at it from an angle?
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