A new kind of Sichuan restaurant hits World Square. Your mouth will tingle with the blast of heat long after putting down your chopsticks.
Randwick inherits a modern bistro whose DNA is rooted in fine dining. Spatchcocks are glazed in honey and cumin; Jerusalem artichokes arrive with quince paste and chestnuts and gnocchi bubbles in fermier cheese.
La Rosa, upstairs at the Strand, has relaunched with a Roman-inspired menu.. Porchetta, cooked on a volcanic-rock grill, is literally wheeled out on a silver platter.