Best use of Lamb - 2006
We're not talking about the shaggy beast, but about East 5th Street impresarios and local dandies Grace and Jack Lamb, who are often to be seen prowling the neighborhood. Their latest mini-restaurant features mini-dishes, making Degustation one of their greatest successes. The modest choice of 15 or so includes many novel creations in a scientific vein—including an egg poached at 147 degrees, which leaves the yolk fluid and turns the white into jelly, and a mussel broth with a fried artichoke and celery foam. And Degustation won't cost you as much as a full-blown science restaurant. The small servings are a boon, too, as far as I'm concerned.