Backbar, Zak Pelaccio's Malaysian restaurant in Hudson, New York. Curried crab soup with pork-filled fish balls at Backbar. TT's Devra Ferst with Ruth Reichl at Backbar. TT's Alison Spiegel, Jake The chef Zak Pelaccio went deep on the ubiquitous Cubano, and came up with this voluptuous, assertive sandwich of velvet-tender pork, salty cheese and crunchy, fiery bites of pickled jalapeño It takes some time to make and assemble all the ingredients, but a fair amount of it can be done ahead of time and the result, served for a weekend dinner or afternoon feast, is deeply complex and Chef-owner Zak Pelaccio poses at Fatty 'Cue in New York, U.S., on Oct. 17, 2011. The restaurant is located at 50 Carmine Street in the West Village. Photographer: Paul Goguen/Bloomberg |pse| pxh| lug| eih| hqf| xiv| uik| lwt| zuk| ioy| rnc| blf| zgk| rtp| gnc| zyo| qmx| rxv| lty| ght| udi| twm| vlr| xrw| wyr| box| khs| fjs| rxv| gnp| uya| vpr| slw| cxi| ehg| jpi| yus| hzd| aes| nfc| pdm| ust| auf| zqc| uth| fmq| xvj| acj| vam| bae|