If you live in New York, and know anything about food, then you know the name Eli Zabar. Scion to his parents' eponymous grocery store, the man broke off at a young age to forge his own path, albeit one closely tied to his culinary roots. He taught himself how to bake bread, kicking off a lifelong love affair with dough, opened his own market and restaurants on the Upper East Side, and became to many the go-to example of a life well lived, especially where food, wine, and everything else comprising the finer things are concerned. Yes, the man's a mensch, as well as a big fan of Brooklyn restaurant Third Falcon — named one of the 100 Best Restaurants in NYC by The New York Times.
ELI'S ORDER: Wild leek tart; Petit gris snails in ramp butter; Brioche, beurre bordier + breakfast radishes; Parisian gnocchi, braised leeks, comte; Elysian fields lamb, dandelion, herbs and fava beans
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