The new plates look a lot like the old ones.
Batson's husband, Kelly, will help usher in a new Andalusian theme to the menu.
There's a bunch of new pies on offer, and none of them are pumpkin.
It's still a bistro, but with rotisserie chicken and a more casual thing going on.
They're trying to get on the bandwagon, sort of.
Also, they'll be adding to the number of courses and generally slowing things down.
It's now called Talbot Cafe.
Say so long to the marrow-slathered, custom blend burger.
The pastry chef is making a jamón-and-cheese-stuffed "croissant Ibérico."
Plus: a Peruvian food cart in midtown, another Oktoberfest option, and more of today's leftovers.
No more motorcycles on the ceiling...
The new menu features a dessert that the restaurant's owners and staff maintain will unseat Barbuzzo's budino.
The newly appointed chef brings some big changes to the Old City mainstay.
Updates bring bold new tastes to the menu, and delivery service brings it all home for you.
They're letting go of the 'global' thing.
The new Tuesday tastings will focus on and explore the possibilities of a single ingredient.
Plus: the Purple Fig closed, and more of today's leftovers.
Plus, Noodlepalooza happens Wednesday, foraging in Prospect Park, and more of today's leftovers.
It's the new incarnation of Brassica on Main Street in downtown St. Helena.