01-28-2009, 11:28 PM
Frank Bruni of the NY Times reviews a new restaurant (in NY) named Cabrito.
Exerpt: "Take the namesake dish: the slow-roasted baby goat, hunks and strands of which can be tucked into a tortilla with the restaurant’s intense, riveting salsa borracha, a jammy amalgam of onions, pasilla chilies, tequila and sour orange juice. I’ve had the goat when it was dry and unappealingly gristly, when it was moist and blessedly fatty and when it was somewhere in between. And I know from the reports of others that this unpredictability is par for the Cabrito — and cabrito — course."
http://events.nytimes.com/2009/01/28/din...8rest.html
Exerpt: "Take the namesake dish: the slow-roasted baby goat, hunks and strands of which can be tucked into a tortilla with the restaurant’s intense, riveting salsa borracha, a jammy amalgam of onions, pasilla chilies, tequila and sour orange juice. I’ve had the goat when it was dry and unappealingly gristly, when it was moist and blessedly fatty and when it was somewhere in between. And I know from the reports of others that this unpredictability is par for the Cabrito — and cabrito — course."
http://events.nytimes.com/2009/01/28/din...8rest.html