Professional indulger, Ian McNulty, highlights Sara's revamped menu this week: There's a hanger steak prepared in the style of Korean bulgogi, for instance,and short ribs, prepared sous vide, the culinary technique that uses vacuum packs and very low heat. There's a smoked shrimp gazpacho, a lemongrass crab bisque and mussels steamed with kaffir lime leaf, Thai bird chilies and mint." The Riverbend restaurant has a new manager and consulting chef, Bart Thomas. [Gambit]
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