Doggie Bags En Vogue?

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Recently, we almost couldn’t get through the Harrison’s dauntingly massive portion of skillet calf’s liver (there’s a new side on the menu, a deliciously creamy orzo, and it had to be ordered), so we contemplated doggie-bagging it. Turns out, we’re not the only ones — Bret Thorn hears from Brasserie manager David Pogrebin that a wider variety of customers are taking home even the smallest amount of scraps. Even the superrich! [Food Writer’s Diary]