https://youtu.be/o0an4uUDMW0

Welcome to The Hot Dish, a behind the scenes look at the making of the dishes of the moment. Rich Torrisi takes a duck that he dry aged for 30 days and cooks it in a 1000 degree rotisserie."Once you cook aged duck you won't go back to fresh" sta…

Days when you’re squashed underground in a subway car and the guy next to you starts trimming his nose hair, it’s nice to be reminded that New York City can be magnificent.When the dining room at The Modern is full of light, go sip cold Champagne by…