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Cassoulet

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Litchi Brownies Turn Up in Gramercy; Cassoulet and Cornmeal Cake in Tribeca

Boerum Hill: The ricotta that Lunetta sous-chef Betsy Devine makes with help from Rachel Mark from Hudson Valley Fresh milk would make for a great locavore cannoli. [Gothamist] Gramercy: Amai Tea and Bakehouse (and its dessert blogger owner, Kelli Bernard) makes a mean litchi brownie. [NewYorkology] Midtown West: Pure Food and Wine’s Matthew Kenney has transcended “‘tastes good for healthy food’ expectations” at his fast-food organic restaurant, Free Foods NYC, which is “like a Vermont country store” on West 45th Street. [Restaurant Girl] Tribeca: Cercle Rouge is adding cassoulet, potatoes cooked in duck fat with garlic and porcini mushrooms, cornmeal-orange blossom cake, and other dishes from their chef’s native Toulouse from March 3 to 9. [Grub Street]

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It’s Winter, So That Means Savoy’s Cassoulet

“Cassoulet,” wrote Julia Child, “is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.” The serving of the classic French bean-and-meat casserole, a pillar of French cookery, is a yearly event at Savoy, Peter Hoffman’s Haute Barnyard restaurant in Soho. The cassoulet is served in individual cast-iron Dutch ovens that cook in the restaurant’s two fireplaces. They’re in demand, though, and if you want one, you would do well to mention it when you make your reservation. Mouse over the different elements of the dish to hear chef de cuisine Ryan Tate describe this mixture of beans, bacon, sausage, lamb, and bread crumbs.

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Danny Meyer Might Fix Up Union Square Park; Welcome to ‘Mexhattan’

Danny Meyer and the Union Square Partnership are planning to renovate the north end of Union Square Park, including a transformation of the decaying pavilion into a windowless restaurant space. [NYO] Mia Dona, Donatella Arpaia and Michael Psilakis’s newest baby, will start serving up rustic Italian with Greek influences in midtown next month. Marc Forgione, most recently the corporate chef for the BLT Restaurant Group, is planning an American restaurant for a spring opening. [NYT] Forget about bringing your junior gastronomes to the finest restaurant Disney World has to offer: Victoria & Albert’s has banned all kids under the age of 10. [NYP]

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