In the New York Times‘ What to Cook This Week column, Sam Sifton named Inga’s Bar’s celery Victor one of the best things to eat in the City right now. Sifton says, “Our own Pete Wells, who reviewed Inga’s in May, raved about it. As has most everyone I’ve sent to the restaurant, where invariably they take time to text me a photograph of the celery Victor accompanied by heart emojis and OMGs.”
The dish is a tasty pile of “fresh celery, greens and herbs, along with big chunks of Parmesan and dabs of pickled mustard seeds.” Actually, according to Chef Tirzah Stashko’s recipe, adapted for home cooking by the Times, 25 ingredients go into the very complex recipe, including 6 cups of spigarello (what is that and can you get it at the Key Food?) torn by hand into bite-sized pieces. Better yet, just go to Inga’s and text your friends a pic and OMG’s.
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