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Dovetail Restaurant in NYC




A night at Dovetail, the new restaurant in NYC was fun and all the food was great but the COBIA. Being Panama is producing it and I know how it tastes fresh, I could tell it was old and overcooked.

The rest of the food beggining with the started foie gras, ceviche, crab and beet salad as well as the main dishes that were the beef and the scallops. Ice creams to end the meal were very good too.
Pachi
Pachi´s Blog en Creative Culinary

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patricia

Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.