
5

"Craving pasta from Jesse Schenker’s Oyster Bay kitchen, I picked up rigatoni ($27) with a porky ragu built from heady aromatics, a hint of chile, and a dose of bone marrow for richness; paired with al dente noodles it’s both a technical dish and a rib-sticking indulgence (I added my own Calabrian chile oil to up the heat)." - Eater Staff
Sophisticated modern American plating tasting menus for intimate gatherings