Truffled Chicken, Bagatelle Restaurant & Supper Club

A well-prepared roast chicken is a good indicator of the caliber of a kitchen. Bagatelle most definitely has some talent in theirs as evidenced by the supper club’s whole chicken, which comes out moist and fragrant. The truffle essence isn’t overpowering, with just a whisper of funkiness coming through along with country-style potatoes and mushrooms.

Suggested Next Read

Next Stop: Locally Made Raw-Milk Cheese?

Next Stop: Locally Made Raw-Milk Cheese?

With raw milk entering the local ecosystem, raw-milk cheese can’t be far behind. In his new book Tyler Florence Fresh ($35, Clarkson Potter, 2912), the Food Network chef/author/winemaker makes a case for unpasteurized cheese:

DTLV

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