Annisa

  • Photo by Julie Dentities
    Photo by Julie Dentities
  • Photo by Julie Dentities
    Photo by Julie Dentities
  • Photo by Julie Dentities
    Bar. Photo by Julie Dentities
  • Lobster.
  • Tartar.
  • Photo by Julie Dentities
  • Photo by Julie Dentities
  • Photo by Julie Dentities

    In her tranquil West Village boîte, chef Anita Lo applies her French training to global ingredients in surprising ways. Never precious or overwrought, dishes like duck breast pan-seared with fava beans, fava leaves, and Chinese sausage, or sweet-pea flan with snails, ramps, pancetta, and Parmesan cheese are as technically spot-on as they are comforting.

    Specialties: Seared foie gras with soup dumplings; skate with avocado and radishes; pork and beans.

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