Thursday, March 16, 2006

Angelica Kitchen is one of my favorite restaurants in New York, if only for the walnut-lentil pate shown here in the cup. Accompanying the pate is a hefty slice of some of the heartiest bread I've ever had -- Angelica cornbread. It's wheat free and exceedingly dense with brown rice. I toasted half the slice and spread the pate on it for lunch today. Mmmmmm.

No comments: