Today's Site We Love is Lunch Studio, where architects Michi and Yen religiously record every lunch and snack they eat during the working week. They eat anything and everything, and the city is their edible playground. Here's what they have to say about their site:
Of all the pleasures celebrated in Mei Chin's ode to bones, the luscious stuff inside a beef marrow bone may be the most irresistible. That was what Bruce and Eric Bromberg decided when they put the dish pictured below on the menu of their Blue Ribbon restaurants in New York City, back in the early 1990s.
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
In this elegant take on surf and turf, served as an appetizer at Ai Fiori in New York City, chef Michael White nestles sweet scallops, black truffles, and celery root purée into split marrow bones and broils them under a blanket of bone marrow.
A staple on the menu at The Vault at Pfaff's, a speakeasy-style bar in New York City, this eminently drinkable cocktail is made with a rich, savory whiskey, a homemade barely-sweet sour mix that gets its body from shaken egg whites, and a splash of almond liqueur, brought together with a sweet cinnamon-sugar rim.
Chef Gabrielle Hamilton of Prune restaurant in New York City turned us on to this simple, classic Italian preparation, which calls for baking fennel in the oven with cream and Parmesan to create a luxurious gratin.