House-Made Sausages @ Root
Among the many labor-intensive dishes at Root--the city's most adventuresome restaurant--are the eight house-made cured meats and sausages. My favorite among these is merguez, a Moroccan lamb-and-veal job. They serve these very generously, at least a half-dozen piled like cord wood on one side. The rest of the platter is occupied by pickles of everything from baby cucumbers to beet-juice reddened boiled eggs to watermelon rind. The plate is clearly designed for two or more, and a bargain at that.
