Thursday, December 27, 2012
The 20 Best New York Dishes of 2012
Posted by Sarah Zorn on Thu, Dec 27, 2012 at 9:44 AM
Page 3 of 21
Braised Oxtails at The Wallace
Chef Jon Wallace takes this humble cut of beef to stratospheric heights. Braised until meltingly tender and served on a consummately creamy puddle of polenta, they’d make a worthy menu addition at any high-end restaurant in town.
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