In restaurants, chef's typically come and go. I would trade my first born for a good meal by Sarah Jenkins but she will never stay in one place; bred from a journalist father, she has the travel bug real bad. One of NYC's greatest features is that there are dozens of unheralded, working chefs who have good training and experience. One of them (the secret chef?) is cooking at Jimmy's No 43 right now and he is blowing people away with his simple preparations of dishes like:Braised pork belly, brussel sprouts and pecans
Shrimp and grits, hickory bacon, scallions
Seared wild striped bass, cider braised cabbage and carrots
