A few local restaurants of note have made significant menu changes recently.
At La Petit Grocery, chef Justin Devillier is keeping long-time mainstays like the steak tartar and crab beignets firmly in place, but now they?re joined by dishes like fried sheep?s milk cheese with braised lamb, paneed rabbit with spinach, spaetzle and lemon caper brown butter and yellowfin tuna with chickpea sofrito, pepper vinegar and celery salad.? [ Read more ]
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