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3) Charcuterie Craze
July 11, 2014
You used to be able to order a sexy slab of charcuterie at a handful of European restaurants around town. Now, cured meats are a salty start to any meal. The Partisan hands diners a charcuterie checklist upon sitting down. Thai basil cured bresola anyone? Other standouts include Fiola (pictured) and Lupo Verde. Even Zentan, an Asian small plates and sushi restaurant, is getting in on the craze. Chef Jennifer Nguyen is trying her hand at curry pâté with kimchi mustard, guanciale for her Asian Carbonara and a Vietnamese Nem Chua.
