For soups, there’s the likes of caramelised maple parsnip soup with Jerusalem artichoke chips and ricotta, Rhode Island clam chowder and crab congee, while the sandwich options range from grilled ...
Chef Spencer Watts prepares a rich spaghetti with jumbo meatballs, and ramen with sesame ground pork, a perfectly poached egg and bok choy. He also prepares a slow-braised lamb over thick pappardelle ...