The Best Restaurants of March, According to BA Staff | Bon Appétit
"The term pot roast can encompass all manner of outcomes—I am not always thrilled by the dish, and it isn’t something I would trust in the hands of many chefs. But Claire de Boer’s version at Stissing House in Pine Plains, New York, is a delicious exception. The dish is a heady distillation of boeuf bourguignon’s best qualities and comes to the table on a deeply toasty piece of bread, with a single, large, densely earthy-sweet carrot, and a marrow bone riding shotgun. Everything sits in a pool of concentrated winey-beefy sauce, so dark and rich that it seems to absorb and draw all light to it—a black hole of deliciousness. At a time when some of the most interesting restaurant cooking is happening with vegetables, de Boer is still coaxing alchemical magic out of meat and fish. Even if you order simply by closing your eyes and pointing to something on this menu, I highly doubt you will be disappointed." - ByElazar Sontag
