WHERE CREDIT IS DUE: The back page of menus at Piatti locations talks about the sources of some locally obtained ingredients. EMPTY FREEZERS: "Our walk-ins are almost empty," says Bradley Ogden (center) of his namesake restaurant at Caesars Palace in Las Vegas, where the menu changes daily to reflect a focus on fresh. MAKING THE NUMBERS WORK: 1789 Restaurant's Ris Lacoste, below, works all the angles to minimize the impact of paying about double for specialty produce. Ris ...

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