A A Facebook- Twitter - More shares recommend reddit email - - Print Article The beef bourguignon with three boneless short ribs, braised to tender perfection and set atop delicate paper-thin sheets of cut pappardelle, was the evening’s star at Toulouse Cafe and Bar. With fresh pasta made in-house at Toulouse’s sister restaurant, Taverna, this flagship dish of French bourgeois cooking had incredible depth from the first to the last bite. Each pearl onion was sweated through, yet still managed to burst with flavor. Halved baby carrots, green tops and all, were sweet and tender, yet had enough tooth to keep them interesting. The lardon (a fancy word for thick cubes of bacon) was...
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