{"id":31883,"date":"2008-04-10T18:12:08","date_gmt":"2008-04-10T18:12:08","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/2008\/04\/10\/lunch-at-les-halles-ny\/"},"modified":"2008-04-10T18:12:08","modified_gmt":"2008-04-10T18:12:08","slug":"lunch-at-les-halles-ny","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=31883","title":{"rendered":"Lunch at Les Halles – Ny"},"content":{"rendered":"

Today after a business appointment in Manhattan I was close to Les Halles Downtown<\/a> – Chef-large Anthony Bordain’s home base. Not super busy – but good food and good service. And for Manhattan, very reasonable in price. It was actually really nice to sit at a table and have a little room (Note: all the new hip places have tiny stools at long bars with 1″ in between them — so most times the guy\/gal next you is actually sitting on you!)<\/p>\n

I started with a grilled vegetable and goat cheese terrine served with a simple salad vinaigrette – very tasty. For my entree I had the Portugues Mussels Frites. It was a huge portion of\u00a0steamed mussels with garlic, cilantro, chorizo and tomate with\u00a0perfectly salted crisp fries on the side. Lunch was just under $30. A deal by NY standards.<\/p>\n

I interveiwed Anthony Bordain a few years back and he is just as cool in person as he is on TV. I personally love his tell-it -like-it-is style. He is a smart guy and very well spoken. His certainly can tell a great story – be it print, or on air.<\/p>\n

If you haven’t read his book Nasty Bits<\/a> it’s a great read. And if your visiting Les Halles – pick up a copy of Les Halles Cookbook<\/a>. You’ll want to make those delicious mussels at home …….<\/p>\n","protected":false},"excerpt":{"rendered":"

Today after a business appointment in Manhattan I was close to Les Halles Downtown – Chef-large Anthony Bordain’s home base. Not super busy – but good food and good service. And for Manhattan, very reasonable in price. It was actually really nice to sit at a table and have a little room (Note: all the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11842,11760,11843],"tags":[11857,11803,11807],"class_list":{"0":"post-31883","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-books-to-cook","7":"category-dishing-with-kathy-casey-blog","8":"category-tasty-travels","9":"tag-recent","11":"tag-restaurants"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/31883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31883"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/31883\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}