tag: seasonal cooking
March 19, 2013
One day I found myself in Oberkampf, eating an engaging, entertaining lunch, sans DSLR. So what is a digitally inclined girl to do? Instagram it, of course.
Restaurant Pierre Sang takes no reservations — in fact, it has no phone — so get there early if you want a seat in the small space. If you can manage it, sit at the bar that faces into the open kitchen, where the chefs work right in front of you.
The menu of two, three, or four courses, is no-choice. They don’t even tell you what you’re eating until you’ve finished the plate. B and I had fun trying to guess what kind of grain was in the risotto-like curry above (answer: barley) and what kind of root vegetables were draped so colorfully over the sausage (answer: heirloom turnips and radishes).