"Suzette Gresham has garnered a Michelin star, and you’ll know why once you step into their dining room and try this pasta. The light sweetness of the marsala, the richness of the duck liver, and the decadent aroma of black truffles pay homage to the forager, the farmer, and the winemaker. This dish fills the void that banning foie gras has created by delicately presenting a comparable flavor profile."
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October 19, 2015
Put on those stretchy pants, kids: it's pasta time.