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EN_01068829_6978

caption

The chef Andrew Carmellini's version of mouclade, often a bowl of curried mussels and one of the dishes planned for the menu at Carmellini's new restaurant and bakery, Lafayette, in the NoHo neighborhood of New York, Feb. 27, 2013. In an age of high-wattage celebrity chefs, Carmellini keeps it low key, letting his cooking talk for him. (Karsten Moran/The New York Times)

special instructions

MINIMALNA CENA 100USD!!!

headline arch6

created date 2013-03-12

credit KARSTEN MORAN/The New York Times/EAST NEWS

source The New York Times Agency

byline KARSTEN MORAN

original transmission reference h_14324383

weight 0,99MB

size 38cm x 25cm przy 300dpi

keywords - Pokaż

2013, 27, A, AGE, AMERICA, AN, AND, ANDREW, AT, BAKERY, BOWL, CARMELLINI, CELEBRITY, CHEF, CHEFS, COOKING, CURRIED, DINING, DISHES, FOOD, FOR, HIGH-WATTAGE, HIM, HIS, IN, IT, KARSTEN, KEEPS, KEY, LAFAYETTE, LETTING, LOW, MENU, MORAN, MOUCLADE, MUSSELS, NEIGHBORHOOD, NEW, NOHO, NORTH, OF, OFTEN, ONE, PLANNED, RESTAURANT, TALK, THE, TIMES, UPSTAGE, VERSION, YORK,