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12/28/09-1/3/10 « Local Gourmands

Wednesday, December 31st, 1969

Bill Telepan’s exquisite locally sourced fare offers a sustainable (and delicious) entry into the new year. A four-course prix-fixe menu boasts Malpeque oysters, winter squash with red cabbage, tortellini and dried cherries, not to mention bossa nova table … Chef Ryan Tate has created a special a la carte menu to ring in the new decade featuring ingredients he loves but does not necessarily offer throughout the year– think squab, venison, shibumi oysters, and snails. …