Comments (0) Best Use Of Butter And Cream - 2009
Central 214
Blythe Beck, chef at this ground-level space in the Hotel Palomar, doesn't believe in treading lightly. There's no 2 percent milk in her kitchen, no low-cal dinners on her menu. And no way in hell will she even go near I Can't Believe It's Not Butter. Nope, she fries just about everything. And in her sauces—every one of them—she piles in either real butter, whole cream or both. The resulting sauces are outrageously decadent. Tasting them, you realize why the old French chefs put such stock in heavy ingredients: They are so damn good. They also stick—to the food, to the roof of your mouth and to your ever-growing hips.
