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Angela Petro

  • "This dish is every form of carrot you can use," Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.
    All Sides with Anna Staver
    All Sides Weekend: Chefs In The City
    A German Village restaurant that opened during the pandemic has landed on The New York Times’ list of the 50 best restaurants in America. This restaurant's success hasn't been without struggle. Today on “All Sides Weekend: Chefs in the City:” The highs and lows in the restaurant business as the pandemic continues.