At Michelin-starred chef Saul Bolton's new restaurant, you'll find a young, lively, dimly lit space where servers greet you cheerfully over the din and dishes appear as fast as the kitchen can fire them. Small plates, small portions, modest prices—and grand ambitions.
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"The meringue acts like an igloo, shielding the frozen parfait from the elements." It’s hard not to see Boerum Hill restaurant Saul as a trailblazer—if not a particularly obvious one. Opened ten years ago this August, when Smith Street was...
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