Chefs From BierBeisl, Michael's, and Hot's Collaborating on Six-Course Dinner at Abigaile
The dinner kicks off a monthly guest-collaboration series.
The dinner kicks off a monthly guest-collaboration series.
The new menu is a seasonal sprawl making room for vegans, pescetarians, carnivores, and pizza and pasta-lovers.
The chef, dishes, garden, and pricey artwork will remain as the restaurant converts into a "moderately-priced" brasserie.
The chef , who worked at Animal and Providence, got the job by making twelve courses for owner Michael McCarty.