Cru, the oenophile destination that suffered a couple of blows when it lost its chef, Shea Gallante, and then briefly closed owing to a rent dispute, has started the process of making itself “less fancy,” according to Diner’s Journal. That involves lowering its wine prices by 30 percent across the board and bringing back onetime chef Todd Macdonald (who left the restaurant to work for a caterer two years ago) to introduce a menu, in two weeks, of “easier, simpler, faster, cheaper and definitely tastier” food (main courses are currently $30 and up). It’s uncertain whether renovations planned for the first part of the year will include a Skee-Ball machine or a wheel of fortune that gives you a chance at a free Grand Cru Burgundy.
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