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New York Times Dining & Wine section in 60 secondsPosted Jul 25th 2007 12:02PM by Sarah J. GimFiled under: Restaurants, Recipes, Newspapers, Lists, in sixty secondsThis week, a slight departure from pure food and dining with a story on where animals that were once destined for the dinner plate actually go for sanctuary. Also, beef jerky becomes haute cuisine, sort of.In the kitchen, Mark Bittman does chicken wings and blackberries come into season.On the dining scene, Frank Bruni vists Perilla, the restaurant by Top Chef winner Harold Dieterle, gluten-free menus are becoming more popular, and the best way to eat during the summer is a series of starters.
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