This week Ian McNulty digs into Herbsaint's crispy goat, Deanie's broiled stuffed shrimp, and La Petite Grocery's turtle bolognese: "Chef Justin Devillier and his crew were tinkering with an old Paul Prudhomme recipe for turtle soup... This evolved into a ragu with a strong dose of sherry and a flavor that is heady but not spicy-hot." [Advocate]
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