Following up on that front, I'm going to interview Canlis chef Jason Franey today for a story I'm working on about spring menus. And the Jepoardy question is: "What's the best way to show we are all professionals?"
The Fall 2025 Restaurant Preview
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Restaurants simply open when they can open now — but that’s not stopping
our restaurant reporters from celebrating what’s to come.
21 hours ago
1 comment:
An obviously-posed pic of him strangling you would be pretty funny.
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