NEW YORK TIMES

27
Jan
2016

The objective is not to skirt tradition but to give it a tuneup, with dishes that “show that it can be contemporary without losing the authenticity,” said Brad Johnson, the restaurateur behind Post & Beam and Willie Jane. If any dish at Willie Jane represents the new wave, it’s Mr. Armstrong’s vegan crab cakes, in which slivers of hearts of palm echo the texture of crab meat….

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