Bon Appetit EIC Adam Rapoport on the "sameness" of restaurants across the country: "[T]here's less regional cooking and more across the board similarities in terms of what we're eating. Whether in San Francisco, New York or Chicago, menus can be very similar to each other... I can't tell you how many places I can go to get a cutting board with mortadella and prosciutto and speck – and you little bowls of fresh ricotta, arugula, artisanal pizza and little quartinos of wine." [The New Potato]
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