Robert Sisca, executive chef/partner at Bistro du Midi, shares a story for Greasy Spoons Week: He once worked at a greasy spoon in his hometown on Long Island where he cooked all of the classics like burgers, onion rings, French fries, and wings. Nowadays his upscale Provençal cuisine may be a far cry from that fare, but his love of Buffalo wings began at that greasy spoon and persists to this day, especially during football season and at staff meal. Whether he's serving up classic Buffalo wings with his housemade Bleu d'auvergne dipping sauce or his Asian Chile version, they are a staff meal favorite.
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