Annisa

In 2009, a fire destroyed Annisa and the restaurant had to be rebuilt.

Seared Duck with Prunes and Hoisin Kitty Greenwald 2011

Her sophisticated dishes, rooted in classical French technique, incorporate exotic ingredients that blur cultural boundaries Annisa's winter menu pairs scallops with loofah and sea urchin, while braised wild boar belly comes with unagi, daikon and apple.

Seared Duck with Prunes and Hoisin Kitty Greenwald 2011

Bryan Derballa for The Wall Street Journal During the summer, when Ms. Lo isn't cooking in her Manhattan restaurant, Annisa, she often holds cookouts for two to four guests at her weekend home on Long Island.

Grilling with Gusto 2011

Since opening Annisa in 2000, Ms. Lo has earned and maintained a Michelin star and enjoyed both critical and popular success Ms. Lo finished fourth on the Bravo series "Top Chef Masters".

Seared Duck with Prunes and Hoisin Kitty Greenwald 2011

During the summer, when Ms. Lo isn't cooking in her Manhattan restaurant, Annisa, she often holds cookouts for two to four guests at her weekend home on Long Island.

Giving Guests a Sense of Adventure at a Cookout Cheryl Lu-Lien Tan 2011

For example, on Annisa's winter menu, Chinese soup dumplings are filled with foie gras and roasted rack of lamb is served with South African elements such as tamarind chutney and a gussied up version of bobotie, a national South African ground meat and egg casserole.

Spanish Mackerel With Blood Orange and Anchovy Sauce Kitty Greenwald 2011

The second of four easy-enough recipes by Annisa chef Anita Lo.

Spanish Mackerel With Blood Orange and Anchovy Sauce Kitty Greenwald 2011

Anita Lo, chef and owner of Manhattan restaurant Annisa which means "women" in Arabic, has a palate that knows no boundaries.

Spanish Mackerel With Blood Orange and Anchovy Sauce Kitty Greenwald 2011

At Annisa, Ms. Lo serves Spanish mackerel raw and thinly sliced with oranges, shaved raw broccoli rapini and a confited mustard seed oil.

Spanish Mackerel With Blood Orange and Anchovy Sauce Kitty Greenwald 2011

At Annisa, Ms. Lo cooks duck three ways and pairs it with green papaya, cashews and herbs.

Seared Duck with Prunes and Hoisin Kitty Greenwald 2011