From uptown crullers to subterranean sushi, what youll be eating next. A stupendous limestone bar is the focal point of brothers Anthony and Tom Martignettis latest restaurant project. On the bar go oysters Bluepoints, Wellfleets, Malpeques, Beausoleils, raw on the half-shell plus whelks, clams, and sea urchin. [more...]
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Southern food and beverage was born from a melting pot of ethnicities, cultures...