It seems Anthony Lombardo has been making changes to more than one kitchen ever since taking over the helm at 1789 this past summer. Chris Shott reports in his column this week that the upscale restaurant is now sending its "scraps" — or unused cuts of meat — downstairs to its sister bar The Tombs. Mostly this means turning pig bits into brats and the like, but Lombardo also jokes about sneaking some offal in there: "I was thinking, late at night, when these college kids are drunk, I could maybe pull a fast one on ’em."
Young & Hungry
by Amy McKeever
Toast fall with tall frosty steins of Märzen, pilsners, and schwarzbier