Restaurant Review: A Firecracker of a Beef Rib and Other Surprises at Ferris

The new restaurant from Greg Proechel of Le Turtle is a culinary Swiss Army knife, making the most of a small basement space in a Chelsea hotel.
NYT > Food

The new restaurant from Greg Proechel of Le Turtle is a culinary Swiss Army knife, making the most of a small basement space in a Chelsea hotel.
NYT > Food

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