DINING & WINE
Sports Bar Menus Change, but Not Too Much
By GLENN COLLINS
Once go-tos for gloppy nachos and frozen chicken wings, a new breed of sports bar is offering fresh, from-scratch and even locavore foods.
CRITIC'S NOTEBOOK
A Southern Chef Doesn't Stray Far
By SAM SIFTON
The chef Sean Brock's new restaurant Husk in Charleston, S.C., one of the great eating towns of the region, is devoted to the excellence of Southern ingredients.
RESTAURANT REVIEW | HUNAN KITCHEN OF GRAND SICHUAN
Behold the Bobbing Fish Head
By SAM SIFTON
A restaurant in Flushing is devoted to Hunan province, whose cuisine is smokier and more assertive than Sichuan.
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