During the height of growing season, I like to make stuff myself. It's easy to look like a superstar chef when you slice up a perfect tomato and sprinkle some sea salt on it. However, I also like to take a break from that and let somebody else do a wickedly good job with summer's bounty. I can't afford to go to Blue Hill more than once a year, so instead I hit up Franny's every chance I get.
Two nights ago EPW and I supped on this divine combo: Dandelion greens, nectarines and guanciale. This is so...Franny's.
Salty, meet sweet.
Sweet, meat bitter.
This is how a good party works, right? There is someone there to introduce the disparate elements and help them figure out how they can go great together.
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1 comment:
Ru couldn't have said it better. Franny's was sublime.
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