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For one night only, she'll collaborate with the Umbrian chef Salvatore Denaro.
Plus: Starbucks' new 30-ounce size, you might be B-12 deficient, and more, in our morning news roundup.
Plus: the Robs chat with chef Sara Jenkins, and the week's expected restaurant openings, all in this week's 'New York.'
Should a chef avoid these "giant, self-congratulatory parties"?
Don't expect seasonal, painstakingly authentic Italian cuisine.
Plus: the bite-size food revolution, and the city's 25 best food trucks.
There's still no name, but Jenkins hopes to open by September.
"I grew up being totally obsessed with going to Maine and getting a lobster roll. Everything you eat when you're a kid, you get very picky about it when you're older. It's got to be exactly the way you remember it."
Also in this week's magazine: Local goat cheese at the Greenmarket, and Sara Jenkins's latest restaurant.
Olive-oil pastries, fresh tortillas, and barley-honey lollipops!
He'll be working on "unspecified projects."
It's not great news for Hundred Acres or Forge.
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