Spicing up a slow season

Spicing up a slow season

After the frenzy of party-packed December, January can be pretty quiet in some parts of the restaurant world.

“Kind of a characteristic of Boston restaurants in January is that for the first three weeks, it’s a dust bowl,” says chef Jamie Bissonnette of KO Prime, which opened nearly a year ago at Boston’s Nine Zero Hotel. “It’s really slow.”

Add to that the fact that most other restaurants in KO Prime’s

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