9:06 am November 11, 2013, by John Kessler
We had dinner the other night at One Midtown Kitchen — the restaurant that kickstarted the Concentric Hospitality group (Tap, Parish, Two Urban Licks, among others). I’ll write more about the meal later, but for now: check this. Slices of warm semolina bread sided by large spoonful of cardamom carrot puree. A couple of months ago The Spence served coconut spread with its bread.
Could this late-1990’s trend of serving butter substitutes be making a comeback? Has anyone seen something similar elsewhere?
- by John Kessler for the Food & More blog
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