A toast to the roast: Oven-cooked meats star on winter menus.

The article features the best winter menus prepared by several restaurant chefs in New York. Cyrus restaurant chef-owner Douglas Keane in Healdsburg, California stated that customers craved for braised and roasted meats during cold weather. Tocqueville restaurant chef de cuisine George Mendes serves chestnut-glazed New Zealand roasted venison loin with Brussels sprouts, turnips, venison pear bouillon and gratin potatoes during winter season. Payard Bistro chef Philippe Bertineau has introduced a roasted loin of venison with acorn squash purée, baby turnips, chestnuts, hedgehog mushrooms and red-wine-poached Seckel pear.