Baked in a century-old brick oven, they arrive charred on top and creamy inside, more gougère than repurposed crust.
Chilean sea bass (charred on top, beautifully delicate within) with wilted spinach, salsify sticks and a miso marinade was first rate.
Place one square of char cloth on top of a bundle of tinder.
And he's exploring the medium of bread, putting leathery hunks of Sullivan Street levain on the table, sambal-smeared toast around the turkey club sandwich, and charred slices on top of a seafood stew that breathe a bracing, buttery smoke as a kind of invisible garnish to the dish.
All that remains of Dresden in my mind is the smell of burning and the sight — through the slightly open sliding door of the freight car — of charred bundles piled one on top of the other between tracks and in front of scorched façades.
But it was raw potatoes with a charred fish head on top.
The four fall-from-the-bones ribs had a slightly sweet, charred tomato relish on top and were made even better by being mated with a pineapple-jicama-carrot slaw.
A simple salad of grilled calamari flavored with tangy chermoula on top of slightly charred cherry tomatoes and zucchini paired perfectly with the tart fruit and acid of a Guy Breton Beaujolais.
The cast iron [porcelain coated] cooking grates on Char-Broil's Commercial line rest directly on top of stainless steel radiant plates that cover the entire grill area.
