Eat What Comes Natural To You

Eat What Comes Natural To You

Admittedly, this is what sells, but chefs in the culinarily rich, and underpublicised, mid-Atlantic region ought to make at least the occasional nod to local preparations, as well as just local ingredients. The most memorable dish I had at the parade of wonders that is Wylie Dufresne's WD-50 restaurant in downtown New York consisted of pickled beef tongue with cubes of fried mayonnaise, tomato molasses, and a row each of lettuce and onion diced impossibly small.

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