Patricia Cobe
Senior Editor
Articles by
Patricia Cobe
Page 3Food
GW Fins dry ages fish to enhance flavor, reduce waste and sell at a premium
Behind the Menu: Executive chef Michael Nelson created a comprehensive fin-to-tail program, sourcing whole fish, dry aging tuna and swordfish steaks and using scraps for “seacuterie.”
Food
Popeyes, Cicis and Elevation Burger riff on flavor
Taste Tracker: Ruth’s Chris pairs up favorites; Newk’s menu gets meatier; bundles for football fans at Bar Louie; and more menu news of the week.