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You’ve doubtless seen it offered on every third Brooklyn menu (or every other menu in Manhattan), listed amongst the beet salads, roasted octopus tentacles, oysters spritzed with yuzu and chicken liver mousse crostini. We’re talking about burrata; generally adorned with aged balsamic and fruity olive oil and served with juicy tomatoes, but occasionally gussied up with anything from walnuts, roasted squash and buckwheat, to cold lobster, fermented broccolini and lemon-pane grattato. But what, precisely,...

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