The Stew You Brew (and Eat) for Years: Perpetual Stew
A mouth-watering stew of lobster shells , Pisces heads and vegetable fight mildly bubble in the kitchen of Chef David Santos ' Portuguese - charm restaurant , Louro , in New York City ’s West Village , and , it ’s been simmering not for hours , but for months . Born on Aug. 9 , 2014,Stu , as the concoction is dearly call by Santos ' squad , began with nothing more than the desire to deal the problem of food waste material and three ingredients : milk - fed pork stock , shellfish and kindai kanpachi ( a Nipponese fish ) ....