A Tel Aviv Restaurant Brings Bacchanalia and Technique to Hell’s Kitchen | The New Yorker
"Miznon, which goes through hundreds of heads of cauliflower a day for the humbly named “baby cauliflower,” a marvel of technique that renders a crispy exterior and a near-custard center. It costs less than ten dollars and can be consumed, in Chelsea Market, on bleachers." - Shauna Lyon
