Ligaya Mishan on Muck Rack

Ligaya Mishan

Verified
New York
As seen in: The New York Times, Folha de S.Paulo, NYT Cooking, T: The New York Times Style Magazine, The New York Times en Español, The New York Times Magazine, MSN South Africa, Boston.com, Infobae, The Dinner Plan, The Indian Express and
rhymes with papaya丨writer, @nytimes + @tmagazine丨rep @aragiauthors
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Articles

Can Dean's Pull Off a British Pub in Manhattan? In Bits and Bobs.

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By Ligaya Mishan Verified
| Breaking One
To describe Dean's as a British pub is to invite dispute. The Britishness is certain. Jess Shadbolt, the chef, was born in London, raised in Essex and Suffolk, and weaned on Marmite, the extravagantly salty, glossy brown goo invented in England in the early 20th century using yeast left over from brewing beer. The pub part is where things get tricky.
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Can Dean’s Pull Off a British Pub in Manhattan? In Bits and Bobs.

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By Ligaya Mishan Verified
| The New York Times Verified
To describe Dean’s as a British pub is to invite dispute. The Britishness is certain. Jess Shadbolt, the chef, was born in London, raised in Essex and Suffolk, and weaned on Marmite, the extravagantly salty, glossy brown goo invented in England in the early 20th century using yeast left over from brewing beer. The pub part is where things get tricky.
Open in Who Shared Issue with article?

Four Stars for Albi's 'Wholly Realized World' of Middle Eastern Cooking

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By Ligaya Mishan Verified
| Breaking One
WASHINGTON -- Midway through dinner at Albi, a Palestinian restaurant in Washington, D.C., a server brings a tray of heated hand towels. Unfurl one, and suddenly there's that scent: a ramble of roses over stone, sun-dazed and sharply sweet. Another restaurant might offer something between courses to cleanse the palate. Here the target seems to be the soul.
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