Q: Who sold more?

[Steve Plotnicki]

Tom-Having eaten the lamb shank when it first appeared on the menu at Allison on Dominick, and then following you to Cascabel to eat more of them, I'm wondering how many lamb shanks have you served in your day? If you haven't kept count, well just tell us how many you sell a day and we'll do the math. But all kidding aside, there aren't many chefs I can think of who are single handedly responsible for the success of a cut of meat the way you are with lamb shank. Before it appeared at Allison, I had never seen it served anywhere. Going from nowhere to making it a staple of the New York restaurant scene is a pretty big accomplishment.

[Tom Valenti]

At Alison we served it every day, about 30 a day -- roughly 200 a week. At Ouest we only serve it Monday and Tuesdays as a special and we always sell out.