Comments (0) Robert Sietsema's Top 10: No. 9 - 2010
The Vanderbilt
Chef Saul Bolton succeeded single-handedly in changing our attitudes about French charcuterie in the months after The Vanderbilt opened nearly a year ago via such succulent morsels as cumin-laced blood sausage, an assertively flavored North African merguez, duck rillettes so fresh they're still quacking, and a house-smoked kielbasy more delicate than the ones found in Greenpoint. King of the hill here is the boudin blanc, a creamy, herbal sausage whose pale color belies a megaton of porky flavor, served with a sumptuous cabbage slaw dotted with mustard seeds.
