This is much of our board’s last issue of the Culinarian–mine and Jenny included–as we get ready to graduate, so it’s only fitting that it’s (in my opinion) our best issue yet. In the Art & Culture issue, you’ll find: a more sophisticated version of Green Eggs and Ham, plus other meals inspired by our favorite books; a look … Continue reading
Nougatine: A Restaurant Week Classic ARTICLE BY JENNY XU, PHOTOS BY MINHTAM NGUYEN| SPRING ISSUE 2015 Oh Jean-Georges, beloved of the Michelin guide and the New York Times. We investigate whether Nougatine, the petite concept one has to walk through to reach the actual Jean-Georges, is more than just an afterthought. (Or would it be a forethought?) • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • You … Continue reading
