11 concepts across the U.S., from Peking duck to build-your-own chaat
We have four words for you: Roasted. Garlic. Scallion. Fat. That and more is on tap for new concepts in 2019.
Diners can expect thrilling jaunts through Scandinavia, the South of France and Southern Appalachia; more crispy Japanese-style fried chicken; an intimate chef’s counter; and a taste of warmer breezes to come with innovative indoor-outdoor dining experiences.
Here’s a look at both late 2018 openings and what’s coming in the new year.
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