Chef Daniel Boulud talks to Eater Vegas about how he designed the menu for his recently opened DB Brasserie inside The Venetian. Quote: "When I do a menu I always think of what the lady will eat. You can always feed the guy." [Eater Vegas][Photo: Jenna Dosch]
Filed under:
Daniel Boulud Wire
The Latest
The Ephemeral Appeal of Indie Food Zines
Why zines are food media’s experimental cutting edge
