DeRusha makes a strong case for why Travail should hire servers, thoughts on ba bao tea, the joy of tachos (tater tot nachos) at the Herkimer, there’ll be a local cookbook author signing jamboree at Golden Fig on Saturday morning, a look at Rush Creek Reserve by Uplands Cheese Company, Bill Roehl links the high local rate of DWIs with the lack of walkable bars, a recap of the Whole Hog dinner at the Local featuring Scott Pampuch of Corner Table and Mike Phillips of Green Ox, and the New Year’s Eve menu at Saffron [jpg].
