February 2006
By Andrew Zimmern
This cold-weather restorative of traditional confit is served over spinach and polenta with a sweet-tart Chambord glaze.
Photo by James Erickson
Coated in Ritz cracker crumbs, fried, and served with homemade tartar sauce on a ciabatta bun. Simple and perfect.
The best dessert on the menu is this not-too-sweet cheesecake, served over vanilla crème anglaise.