Westchester Magazine’s Five Best Dishes of the Month
Lamb Cooked Under the Bell at Dubrovnik in New Rochelle. This is the weirdest restaurant in Westchester—and I sort of love it. Some of the best cooking there is done outdoors over a wood fire, and nothing smells better than delicious things, cooked outdoors over wood, on a mild summer night. This lamb (and, especially, its fat) was beautifully golden, smoky, and delicious. It was cooked under an iron “bell” placed over that wood fire with more coals piled on top, sort of like an old fashioned Dutch oven. Gnawing this smoky lamb off its tiny bones while sitting under a starry sky was a primal, sensual experience.