Squab was a relatively common item on fine-dining menus 10 years ago, but it has since fallen out of favor. Executive chef Brian Roche is hoping to rehabilitate it with this dish, which he developed for a recent dinner he cooked at the James Beard House in New York City. “I loved the way it came out,” Roche said. It is now part of the menu for Lolita’s monthly $65, four-course tequila dinner. Roche seasons the squab — a term for a nestling pigeon, aged four ...
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