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Anne Burrell’s NYCWFF Rock and Bowl Party
Even if you’re a terrible bowler, you can score some great food at bowling alleys — just ask chef Anne Burrell.
Beef tenderloin tastes just as good dressed down as it does on fancy china: At Splitsville lanes, chef Tim Cushman of O Ya restaurant in Boston puts the steakhouse favorite on mini buns with horseradish cream sauce and fried onions. The sliders are a major upgrade on the typical bowling-alley burger. Tim, a onetime apprentice to sushi master Nobu Matsuhisa, has also added sushi to the menu.