had dinner at Restaurant Cuvée
, where chef Bob Iacovone served up his take on the classic chicken and waffles
: "Coq au vin blanc
plus a chicken breast pounded flat with crispy pancetta and pannéed, plus Belgian waffles split and spread with herbed Boursin cheese, and on the side a gravy boat filled with rosemary-infused Steen's cane syrup."
Whenever people ask me what superpower I would have if I could choose, I always consider teleportation—I wish I could go and have this for dinner tonight!
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