The Best Dishes Eater Editors Ate This Week: March 17 | Eater NY
"A duck-focused pasta that uses the bird three ways — as a pasta filling, as a foie gras foam, and as a demi-glace spooned onto the tortellini tableside — delivers plump tortellini that burst their sauce the moment you break into them. The dish encourages eating with a spoon to capture every delicious drop. — Bettina Makalintal, senior reporter" - Eater Staff
