DISH OF THE WEEK: Chicken Oyster (Sot-l’y-Laisse) at TORISHIN
Every week, I document another dish that impressed and satiated me during my food adventures around New York City Chicken breast, chicken thigh, chicken wings. These are what most Americans are used to eating when it comes to that all-too-familiar poultry. But most Americans have no idea about the best part of the chicken. The …