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.

    From Around the Web...
    The Presidents’ favorite foods tell us something about them—and ourselves…
    A British brand elevates the humble tea leaf to the vaunted level of the coffee bean…
    Get hands-on lessons from celebrity-chef James Martin at Chewton Glen’s new culinary experience…
    These chef-made hot sauces will add a tingle to your lips and a rush of heat to your heart…
    Whether you’re single, taken, or it’s complicated, these chocolates will make your Valentine’s Day...
    From a spice rub class to a chocolate fondue session, these classes are worth falling for…
    Woo your sweetheart at one of these fine-dining hideaways and hot spots…
    Embrace the cheese this February 14 with pecorino, triple crème, and Gouda…
    Photo credit HilHaven Lodge
    Chef Adam Perry Lang on his relationship to meat and the draw of fire-roasted cooking…
    Co-hosted by 17 wineries, the region’s three-day open house will certainly sate the senses…