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There's always room at the table for burrata, that wonderful creamy-stretchy mozzarella that pairs so perfectly with ripe tomatoes. Sadly we're still a few months away from those, but we'll eat crunchy, tender fried eggplant in just about any application, especially when its residual heat melts the burrata slightly, which all goes together so well with the persimmon mostarda...well, you'll see.

There an impressive menu at Clarkson, a new restaurant by Georges Forgeois of Bar Tabac and Cercle Rouge fame, right on the border of NYC’s Greenwich Village. We dreamed about this outstanding burrata dish long after devouring the final bite. There’s always room at the table for burrata, that wonderful creamy-stretchy mozzarella that pairs so perfectly with ripe tomatoes.

Sadly we’re still a few months away from those, but we’ll eat crunchy, tender fried eggplant in just about any application, especially when its residual heat melts the burrata slightly, which all goes together so well with the persimmon mostarda…well, you’ll see.