2007 BEST Bar Menu
Always up for a challenge, chef Marc Orfaly is taking on the notion that bar food has to be cheap and greasy with a Malaysian-themed menu culled from his recent trip to the Far East. Pigalle’s bar seats just six, but the small plates of duck fried rice, baby-back ribs with sweet and sour kumquats, and shrimp shumai with ponzu dipping sauce make the fight for a spot one worth waging.
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