You've got, like, an hour before the game starts. Here's where you should go.
Plus: happy hour at the Marrow, and more, in today's Leftovers.
Everything from beef hearts to beetroots is being sliced into bite-size pieces and served with toast points.
Plus: La Vara's first winemaker dinner, and more, in this week's roundup.
Plus, it's almost Japan week, and more in today's leftovers.
Plus: The Gilroy opens tomorrow, and more, in today's Leftovers.
The chef might just be opening his masa-focused place next.
"Once you get a restaurant ... you want to control every facet of it. But you very quickly realize that it's impossible."
Plus: Eataly Chicago news, and more, in today's Leftovers.
"Avocado is the new pork fat."
Plus: Vitae's new pastry chef, and more, in today's Leftovers.
"I had leftover chicken wings with mayonnaise. I have a very unhealthy relationship with mayonnaise."
The Empellon Cocina chef gets a great profile in the 'Times.'