by Melinda Pendino, on October 18, 2012
An article called “Tasting Menus” in the New York Times caught my attention last week. It was about a new concept sweeping fine dining restaurants in America—lengthy meals with many delightful menu choices. What intrigued me was not the description of the food or the menu—it was the care the restaurant staff took to make the diners feel like partners in an experience.
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