Annisa

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.

Read Next Article >>
Photo by Noah Fecks + Paul Wagtouicz
This era of the butcher-as-artist has produced a new masterpiece: the tomahawk cut. This monumental...
Photo by Lila Photo
The eighth annual festival will include dinners, cocktail parties, tastings, and more…
The winner of the competition is given the opportunity to study under a master chef…
Photo by John Farrell
The high-end restaurant chain has opened its 11th location, providing surf-and-turf fine dining...
The winner will be announced in the January 2015 issue, which hits newsstands December 30…
The food and hospitality staple of California wine country is hosting 12 holiday charity dinners in...
Dining tables are overtaking gambling tables as Sin City’s hottest spots…
Photo by Ted Morrison
In the Piedmont region of Italy, where Cristiano Cremi­nelli’s family has been curing artisanal...
Photo by Deborah Jones
Chef Thomas Keller and a coterie of fans toast the legendary restaurant’s 20th anniversary…
The experience take places from July 30 through August 30 and joins together the visual and...