Tableside service is making a comeback as many chefs are finding ways to surprise diners with recipes that benefit from a spin on the restaurant s food cart. Laura Bird and chef Michael Lomonaco discuss. Photo: Stuart Mullenberg for The Wall Street Journal.
Michael Lomonaco makes his Pork Loin with Chili Pomegranate Glaze & Maple-Glazed Acorn Squash with a little help from Mario.
Michael Lomonaco makes his seasoned prime rib with horseradish cream.
The co-hosts discuss outlandishly expensive meals available in New York.
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