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All Blog Posts Tagged:
‘menu changes’
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Here’s Wylie Dufresne’s New wd~50 Tasting Menu
Can we interest you in some root beer ribs with caraway spaetzle?
Shake Shack Rolls Out a New Burger, the SmokeShack
With bacon, cherry-pepper relish, and ShackSauce. We're drooling.
Andy Ricker Planning Outdoor Lunch Service for Pok Pok Ny
Simple stuff like rotisserie game hen, khao soi, and papaya salad — dishes that won't require disturbing the kitchen as it preps for dinner.
Per Se Now Offering a Dessert Tasting Menu
The sugar special runs 65 bucks and is only available in the Salon.
What to Eat on Adour’s New Menu, Debuting Tonight
Newly installed chef Julien Jouhannaud is taking a simpler, more traditional approach than his predecessor.
Empellon Cocina’s Brunch Menu: Chicharrones, Smoked Maple Syrup, and More
How do buttermilk-masa pancakes with smoked maple syrup and poblano butter sound?
Dinner’s On: Blissville Kitchen to Open Inside Dutch Kills Bar
The Long Island City cocktail destination will be serving drink-friendly food by the summer.
Adour Alain Ducasse Launches ‘Nature’ Menu to Promote New Book
The $85, five-course menu features items like cucumber gazpacho and steamed snapper with seaweed.
Miss Lily’s Variety Rolls Out Some New Lunch Options
The next-door annex has taken over lunch service from Miss Lily's proper.
What to Eat on Untitled’s À La Carte Dinner Menu, Launching Thursday
How about some lamb meatballs or a trout BLT?
Isa Launching ‘Brunch-Craft’ This Weekend
There will probably be food. There will definitely be craft projects.
Danny Meyer’s Untitled Will Forgo Prix Fixe Dinners for À La Carte Offerings
Later this month, the restaurant will say buh-bye to their $46 evening meal.
Lowcountry Unveils a New Toque and New Menu
The Southern specialist has added dishes like baby back ribs with pimento cheese.
Sneak Peek at Bobo’s New Menu, Launching January 30
New chef-partner Cedric Tovar has developed an all-new lineup.
What to Eat at North End Grill’s Dinner Service, Debuting Tonight With Entrées for Two and a Scotch Menu
How about a lovely 28-day-dry-aged strip loin for two?
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