 |
(Photo: Carina Salvi) |
Serious chefs love Staub cast-iron cookware for its heat-retaining, flavor- enhancing, indestructible practicality. Lately, though, thanks to the Alsatian line’s rustic good looks, small-scale versions have been making their way out of the kitchen and into some pretty fancy dining rooms, Per Se’s and the Modern’s among them. August chef Tony Liu, who cooks and serves everything from ribollita to clafouti in them, says, “They fit our décor perfectly.” And Landmarc’s Marc Murphy has practically eliminated the need for his staff to join a gym by having them lug his moules Provençal to table in Staub’s hefty mussel pots. Less likely to cause a herniated disc is the Mini Cocotte, a perfect size for soups and side dishes, and available at Broadway Panhandler.
Email
Print
The Transformation of TV Into an Art Form
The Draw of Dream Worlds in Film
Gosselin, Prince of the Professional Nobodies
A Decade of Defining Moments in Pop-Culture
The Invention of New York's Local Cuisine 
Thirty-Five Short-Lived Looks of the Decade
Two Views of a Swath of the Upper West Side
An Older Generation Moves Into Williamsburg
Ten Years That Changed Everything
A Generation of Overparenting
The Sports Rivalry of the Decade
What Is the Point of the United States Senate? 
