In this week's holiday-edition Tasting Notes newsletter, Bill Addison says hello from Maryland.
, a 3-month-old restaurant that’s my favorite new place in the city.
Chef Zach Mills makes food that tastes like Maryland to my native tongue: oyster stew, rockfish, fried chicken in a sheer crust and misshapen crab cakes laced with frilly threads .Kobee FactoryHope your holidays wind down peacefully. For some dining inspiration, Patricia Escárcega and I published a list of our
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