Many restaurants won’t provide bread unless guests request it. And increasingly, they’re charging for it. Look for more elaborate breads and rolls as restaurants increasingly do in-house baking. The practice can save costs and ramp up distinctiveness, especially with sandwiches, emphasizing an “artisan” at work. Less-heard-of greens are proliferating as well. Meanwhile, seaweed is showing up on more than just sushi. It’s in bread, flavored salt, crackers, ...

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