If the dish can make it here, it can make it anywhere. For those of you who don’t live in the Big Apple and can’t regularly indulge in all the city’s great foods, this class is a must. We’ll stop off at five of Manhattan’s favorite eateries and show you how to prepare at home some of the dishes these legendary restaurants are famous for serving.
Asparagus Soup (Michael Anthony, Gramercy Tavern) - Bucatini all’ Amatriciana (Mario Batali; Babbo) - Smoked Chicken Wings (David Chang, Momofuku) - Rack of Lamb with Roasted Tomato Jus (Tom Colicchio, Craft) - Alsatian Rhubarb Tart (Jean-Georges Vongerichten, Restaurant Jean Gorges)
Times and Locations: Great Restaurant Recipes of New York