Zin, White and Blue A new restaurant in Chicago is restoring the luster of New American Cuisine By John Mariani You remember the New American Cuisine. Back in the '80s young American chefs were working to restore and refine the great traditions of regional American cooking in an attempt to show the world that New England clam chowder, Maryland crab cakes, Florida Key lime pie, Alabama barbecue and Texas chili were as deserving of serious attention as soupe à l'oignon, paella, osso buco and Peking duck.
For the full article, check out the new issue of Wine Spectator, on newsstands December 31, 1994.
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