A Look at Twenty Manning Grill
Good, not great is Adam Erace’s characterization of Twenty Manning Grill.
The mammoth 12- to-14-ounce Pine Hills pork chop protruding from a pristinely frenched, broiler-blistered bone was a most beautifully cooked piece of meat, 2 inches thick and a glistening medium inside. But it was confused by its plate mates: a bog of Gorgonzola fondue (which would have worked were there less of it), allegedly grilled peaches in a puddle of Del Monte-esque syrup and overcooked Brussels sprouts that didn’t relate at all.
Twenty Wan [City Paper]
Twenty Manning Grill [Official Site]
