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…
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