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Meet George Marsh, the Baltimore Butcher Who Rejects the Word ‘Charcuterie’

In a fancier setting, sliced meats like these — coppa, mortadella, nduja — would merit a fancier menu heading. Amid the candle-lit smug of your average wine-centric corner bistro, this sort of stuff is commonly called “charcuterie” and it typically arrives served on a wood plank with pickles, olives and maybe, if you’re truly lucky,… Read more »

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Cracking Wise: Some Background on Lafayette’s Chef de Cuisine

Arguably the biggest restaurant opening of the year, Andrew Carmellini‘s French revivalist brasserie Lafayette has been racking up the star ratings of late. (As ably aggregated by Eater: “Platt gave it two, Sutton gave it two and a half stars, and Cuozzo gave it three.”) This week, the Times‘ Pete Wells knocks the Carmellini love down a peg or two, with a single star review… Read more »