Interesting design or desirable concept can't make a restaurant successful. It must have delicious food. The Grange does. From the Stumptown Coffee Roasters' java to the pretzel bread from Rhode Island's newest baking company, Foremost Bakery, the ingredients are sourced with care. But credit chef Jon Dille's creativity and skill for imagining vegetables perfectly seasoned in unexpected preparations. He sees a carrot and thinks not side dish but sandwich. His Kim Chi Roasted Carrot Dog on Pretzel Baguette ($9) is what a veggie sandwich should...
↧