Multi-Ingredient Wonders

Everything But The Girl

by Amy Strauss

	print	email	reply	rss feed

Published: Apr 29, 2008

David Gilberg has crafted a bar-menu version of the hangover helper that originated in his native Rochester, N.Y. The Garbage Plate features an addictive pileup of fries, macaroni salad, raw onions, two beef burgers and a pan mustard sauce. Eaters are meant to slice and dice through the raw, the fried and the grilled, mix it all up and get busy.

Ants Pants knows what you crave in the morning — bacon, sunny-side up eggs, thick-cut toast and fresh-grated cheese. Order this brekkie tower (it also features layers of arugula and tomato) and enjoy all of the A.M.'s tastes and textures at once.

21st Street's description of this dish is cryptic. What's in it? "A lot," reads the menu. Here's what it really has — six whole eggs combined with a seasonal mix of veggies (broccoli, tomato, avocado, onion, mushroom, red and green pepper, etc.) kicked up with feta cheese before being vigorously stirred and cooked up.

A complex package of savory and salty, this buckwheat flour crêpe features ingredients found in the traditional French stew of the same name: braised bits of beef marinated in a mouthwatering Burgundy sauce, slices of mushrooms, hunks of carrot, layers of tomatoes and shards of leeks.

For Rich Landau's trio of plancha-grilled portobello, maitake and royal trumpet 'shrooms, he sounds out a delightful partnership of multiple veggies, pairing the caps with a gorgeous white bean/tomato/eggplant stew coated with a mint-parsley vinaigrette and toasty roasted salsify. Less is more? Please.

All reader comments are subject to our Terms of Use. By clicking Post Comment, you acknowledge that you have reviewed and agree to these Terms.

Name	please enter your name
Email (will not be published)	please enter a valid email
Comment	please enter a comment
Enter the security code on the right in the textbox below.
Security Code	please enter the code
	Join the City Paper Mailing List

Feeding Frenzy
In Charm's Way
Morel than a Feeling
The Week In Eats