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 ...
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