Menu by Chef Adam Ben’Ous
For this quintessentially spring holiday, Tory’s lunch table is a spread of seasonal favorites — asparagus, sugar snap peas, rhubarb. The meal kicks off with a touch of heat — and a nod to the most Easter of motifs, thanks to Sriracha-infused deviled eggs — and progresses through to a cooling finale,
courtesy a velvety custard tart.
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