Morels make their otherworldly appearance in April. Sauté them in butter, scramble them with eggs, or try some in this recipe from the Café Cluny chef.
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Desperately Seeking Kitchen: Phillip Kirschen-Clark Wants a Permanent Home — and Hopes It’s Café Cluny
"I've heard the Ryan Skeen comparison. One can't appreciate or enjoy that."
The former Demi Monde chef reemerges with "an approachable modern French style with international accents."
Is it just us, or is his résumé of stove-hopping starting to resemble Ryan Skeen's?
His sous-chef will replace him, as the restaurant aims to go for a "more neighborhood approach."
Finally, the city gets a Dutch drinking and eating establishment.