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Forget the Glaciers. Will Our Children Be Able to Enjoy Stews?

Clive Thompson’s November article about the warming of New York seems more and more apropos — birds that should be in Miami are luxuriating in the park, and New York has just experienced its first snowless November and December since Rutherford B. Hayes was president. But like everything else, global climate change comes down to just one thing: How’s it going to affect our dinner? Specifically, what will become of the rich, heavy cold-weather dishes that are the boon of the bitter-cold winter months? We’ve taken a look at how three restaurants — Savoy, Brasserie LCB J.J. Rachou, and Ouest — are coping with the winter warmth. All quite differently, as it turns out.