This installment features a trip to Piccolo Sogno Due, where chef Todd Stein talks about the whole turbot. The preparation is simple yet elegant, stuffed with lemon and rosemary, baked in the wood-fired oven, and topped with a simple butter sauce. The primal dish was on the specials since the restaurant's inception, becoming one of the most popular dishes, and recently placed on the menu. It's now an Untouchable.
Eater’s holiday banquet celebrates the food traditions we return to in memory, time and time again