Wednesday, October 07, 2015

"On my first two outings at Wildair, I passed up the pork rillettes, suspecting that they were outsourced. They are not. They are beautifully made on site, smooth and pinkish and creamy in a glass bowl sealed with a white blanket of fat. I spread the rillettes on thin toast and took a bite, letting the fat and its warm, holiday flavor of ginger and other seasonings melt on my tongue."

From October 6, 2015, New York Times Restaurant Review: Wildair on the Lower East Side. Written by Pete Wells.

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