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Crêpes, meat pies and ceviche are much of the bill of fare at trendy San Diego restaurants, where variety and low prices mean customers don’t have to commit to a traditional meal.
There’s plenty of pork shank and duck fat at trendy Pittsburgh restaurants (although not at vegan Onion Maiden), but vegetables get thoughtful treatment, too.
The trendiest restaurants in Gotham aren’t performing culinary high-wire acts; they’re sourcing good ingredients and presenting them in fairly classic forms, possibly with the spice turned up a bit.