I was wondering if anyone has tried the food here yet? I've read the small plates menu was created by Govind Armstrong of Table 8. What are the prices like? Any thoughts or suggestions appreciated. Thanks.
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.
"Three kinds of ginger define this zippy cookie, which I’ve been baking and tweaking since the mid-1990s from Barbara Tropp’s China Moon Cookbook," cookbook author and culinary instructor Andrea Nguyen says.
Craig Morgan Has Some Great Tips For Perfecting Your Holiday Ham