Amilinda, the downtown restaurant that nods to Spain and Portugal, could draw people in by virtue of its food alone, but I’m taken with its drink, service and atmosphere, too. The restaurant seems only to get better each year, from the yeasty rolls and roasted-vegetable spread that start dinner to the desserts that end it (like strawberry-rhubarb tart in the tenderest crust, with basil ice cream that I now want to eat with everything, please and thank you).
Premios James Beard 2023 reconocen a chefs y restaurantes latinos entre sus finalistas
Al menos 18 chefs o directores de restaurantes de ascendencia latina están en...
