Doggie Bags En Vogue?


Recently, we almost couldnt get through the Harrisons dauntingly massive portion of skillet calfs liver (theres a new side on the menu, a deliciously creamy orzo, and it had to be ordered), so we contemplated doggie-bagging it. Turns out, were 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 Writers Diary]