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(Photo: Melissa Hom/New York Magazine) |
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- Bowery Meat Co.
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9 E. 1st St., nr. Bowery; 212-460-5255
Aside from the fact that you’ll only find it at a steakhouse, there are a number of things that separate this densely flavorful dish from the rest of the lasagna pack. There’s the duck ragù, made from Long Island�duck legs that have been simmered for several happy hours in veal stock. There are the six layers of wafer-thin lasagna sheets, and the cheeses, most notably half a pound of melted caciocavallo. But the clincher, no doubt, is the sautéed maitake mushrooms, which meld beautifully with the richly sweet duck and give the dish a final, subtle gourmet kick.