"The Dish: Baked Clams Calling these baked clams is selling them short, because it's not just one type of baked clams. It's three. There's clams oreganata, shining almost green from the sheer amount of oregano, but also baked clams covered in a translucent layer of lardo, and Mario Carbone's signature clams, each of which are topped with a small dollop of sweet uni. Make sure to order these (if you ever actually manage to get a table here). They’re luxurious. " - willa moore, molly fitzpatrick, neha talreja
Kate Previte