Our first principle is to cure of our customer. We cook best quality food in the whole city. Visit our place and taste the best food ever you have tried ever…
We Cook With Love
We are here to serve
Speedy weeknight dinners, 5-ingredient dishes, quick and easy meals, plus. All Categories Find delicious dinners that are picky eater-approved!of French bread layered with three varieties of cheese is broiled on top of this decadent but. Banana Crumb Muffins Recipe and Video – A basic banana muffin is made
“Our main moto is to serve the best quality food you can find!“
For those with pure food indulgence in mind, come next door and sate your desires with our ever changing internationally For those with pure food indulgence in mind, come next door and sate your desires with our ever changing internationally
Smoked Pork Jowl with Pickles
The tables below include tabular lists for selected basic foods, compiled from United States … For precise details about vitamins and mineral contents, the USDA source can be used. To use the tables, click on “show” or “hide” at the far right for …
Scallop Sashimi
The tables below include tabular lists for selected basic foods, compiled from United States … For precise details about vitamins and mineral contents, the USDA source can be used. To use the tables, click on “show” or “hide” at the far right for …
Chef-Driven Food Delivery Services
The tables below include tabular lists for selected basic foods, compiled from United States … For precise details about vitamins and mineral contents, the USDA source can be used. To use the tables, click on “show” or “hide” at the far right for …
Fried chicken/fried chicken sandwiches
The lowly fried chicken has become the new object of everyone’s affection. “Fried chicken is the new pork belly!” proclaims Christine Couvelier of Culinary Concierge. “Americans love fried chicken,” says Bret Thorn of Nation’s Restaurant News, “and especially boneless fried chicken in the form of fried breast in a sandwich or faux wings.” Apart from the taste factor, “Beef prices […]
Island Duck with Mulberry Mustard
Torrisi. The succulent bird has a pungent, sweet mulberry-and-mustard-oil glaze that’s reminiscent of the mostarda he and Carbone made at Manhattan’s elegant Café Boulud. The berries pay homage to the restaurant’s Mulberry Street address. “Another one of our stupid jokes,” Torrisi says.or chef-owners Rich Torrisi and Mario Carbone, this dish’s name is an inside joke and a serious reflection of […]
Pasta with Lamb Ragù
At Coppa, co-chef Jamie Bissonnette doesn’t list all of his purveyors on his menu. “I’m sick of reading menus like that,” he says. But that doesn’t mean ingredients aren’t important to him. For this exceptional restaurant dish, he tosses large hollow pasta tubes (paccheri) with chunks of lamb, tomato ragù and grated Pecorino. Bissonnette finishes the dish with mint from […]
Malted Custard French Toast
Could there possibly be another French toast prepared with as much attention as the one at this bright little place in Chicago’s West Town? Here’s how Charlie Trotter alum Jeffrey Mauro makes his supersonic version: He dips thick brioche slices in a vanilla-and-malt-spiked custard (inspired by Ben & Jerry’s malt ice creams). Then he slowly cooks the slices sous vide […]