@Adrian - the lamb shank at Alison was Tom Valenti’s signature when he cooked there, and he then took it to Ouest. But when he put short rib in the Alison menu, it was a duo with filet mignon.
How many restaurants at that level now even think of serving filet mignon?
Outside the conversation, but, I just made his lamb shank over the holidays. I love that recipe. And I loved AoD.