When it comes to meat sauces, ragú Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.
'No. 9 Park' on Serious Eats
Mark Bittman, in a 2002 New York Times article, called No. 9 Park's Prune-Stuffed Gnocchi appetizer "a no-holds-barred spectacle." Ike Delorenzo, in a 2009 Boston Globe retrospective on five of the all-time-best dishes in the Hub, dubbed it "marvelously clever." And Globe restaurant critic Devra First spelled out a bold truth when she said this is "possibly one of the best dishes ever served in a Boston restaurant."
Ted Kilpatrick helms the bar program at No. 9 Park and has set his sights on pushing the limits of drinks that function alongside the fine dining menu. "Over the last year or so, I've been trying to get each menu a little more aggressive than the one before it," he said. He's well-versed in the classics, but Kilpatrick has a penchant for modern twists, as his summer drink menu makes apparent.
An apertif style cocktail, this Last Word variant replaces gin with smoky mezcal. In lieu of a maraschino element, floral orange notes are introduced via Combier. Chartreuse forward, the drink lingers on the soft, and bitter citrus finish with all sorts of smoky, funky complexity in between.
Foie-washed bourbon may be the star, but culinary architecture serves to balance this cocktail. Cynar brings a vegetal component, whiskey barrel aged bitters contribute a bittering agent, aromatics and sweetness come from the Cocchi Americano, and a finishing orange peel rub adds acid and floral notes.
A variant on a classic, this cocktail is based on an Algonquin (made with rye, dry vermouth and pineapple juice) and is named after Hoy Wong who was a bartender at the New York hotel until the age of 93. Rye and pineapple-infused dry vermouth marry to make a refreshingly light drink with just the right tropical element. Celery bitters lend a peppery punch.
In Cuba, the rum and Coke is known as la mentirita, meaning "little white lie". Execution-wise, Kilpatrick's White Lie is a cross between a Sazerac and a rum and Coke. Instead of the Sazerac's absinthe wash, the glass here gets a spritz of Herbsaint to keep the effect more aromatic. The Coca Cola acts as the sweetener and mingles with a healthy dose of bitters, resulting in a complex and sophisticated cocktail punctuated by toffee notes.
An amalgam of the "Modern" cocktail recipes in The Savoy Cocktail Book and a few other versions, this drink from Ted Kilpatrick of No. 9 Park in Boston is most distinguished by a cool, mentholated smokiness. Anise from the Pernod hits the nose, but mingles with the nuanced, peaty scotch. It's remarkable how summery a scotch cocktail can be.
Similar to private school uniforms, chef whites are fashionably bland by definition. There's little room for individuality, but that could change with a budding knife bag couture. Two years ago, the New York Times Magazine revealed that chef Barbara Lynch of No. 9 Park in Boston would manufacture a messenger bag-like tote with Velcro side pouches, able to store funky-shaped peelers, graters and other gadgets. Finally, it's now available for $160....