From a Christmas Eve seafood feast with an eye toward sustainability to a brunch with a focus on easing Champagne hangovers on New Year’s Day, chefs’ holiday menu promotions aim to drive restaurant traffic and sales by inspiring budget-conscious consumers to treat themselves.Chef Rob Klink of Oceanaire in Washington, D.C., for example, is offering a Christmas Eve menu called the Sustainable Feast of Seven Fishes. As the name suggests, widely available seafood species will be featured, along ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?