Everything old is new again

FIRST TASTE: Two bottles of the 2018 Beaujolais Nouveau Rosé served recently at Pot au Feu. / COURTESY ROBERT I. BURKE
FIRST TASTE: Two bottles of the 2018 Beaujolais Nouveau Rosé served recently at Pot au Feu. / COURTESY ROBERT I. BURKE
To be a “rising star chef,” there must be a dining destination, a food city, a restaurant row with a core group of well-established chefs and restaurateurs who encourage new up-and-coming personalities and innovators to rise and flourish. Fortunately, we live in such a place. In a recent column, we visited with one of those…

Register to keep reading or subscribe today and receive unlimited access.
Register Now Already a Subscriber? Login now

Purchase NowWant to share this story? Click Here to purchase a link that allows anyone to read it on any device whether or not they are a subscriber.

No posts to display