1. Basic, Only Better. FARM FRESH: Forager Kerry Clasby (left) and a local berry producer teamed up with Patina exec. chef Tony Esnault (above) on a special menu. HEAD TO TAIL: Todd English's new CrossBar, a New York City gastropub, makes use of the whole animal in dishes such as Pork Belly with Octopus (right); whole roasted suckling pigs are on the menu as well. Farm to table, artisan, from-scratch, house-made, house-cured, ...
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