Happy as a Clam!
Wednesday, August 30th, 2006“We’re a little more sophisticated. It’s just different. We have stuff like clam goo on the menu.”
- Frank Slutsky, Restaurateur, Bethlehem, Pennsylvania
Buenos Aires - I’m becoming convinced that there’s some sort of tenuous thread that floats through the ether and connects various chefs in different ways. We’ve all seen it happen for no apparent reason […]









