Tejal Rao reviews the San Francisco restaurant Angler, where the chef Joshua Skenes is showing how a seafood-rich menu can adapt to the forces of climate change. SAN FRANCISCO — It was late fall, the start of Dungeness crab season, but too soon to melt the butter.
from Pocket https://www.nytimes.com/2019/01/15/dining/angler-restaurant-review-tejal-rao.html
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