Root Down’s “green” grub received another nod in The Week, a national magazine dedicated to highlighting the best news and opinion in U.S. and world media. The magazine’s September 24th issue summarized The New York Times story praising Root Down, The Squeaky Bean and Fruition for offering “farm-to-fork” food.
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Jay Cheshes wrote the piece in August, but we’re glad to see The Week give the story new legs. The restaurant is now working on its autumn menu, which is being crafted based on which items will be available through local vendors. We’ll post something on the new menu as soon as we can.
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