Chef Manny Lozano has made his last batch of cassoulet for the season, and it’s on the menu at Bistro Rollin in Pelham only for another 10 days or so. Seems like the perfect weekend to dig in, right?
The restaurant’s newsletter says:
Made with 5 different meats – duck confit, lamb shank, slab bacon, pork shoulder and saucisson, perfectly seasoned and satisfying to the last bite. Start with a a half dozen of our Sweetneck Oysters on the half shell from Martha’s Vineyard and pair the Cassoulet with a glass of our Cote du Rhone, or a bottle of a Gigondas, or one of our new great American Cabs and you have a unique dining experience.