cpnews Posted September 26 Report Share Posted September 26 Yesterday, DBTH sat down with Taavo Somer and Ken Friedman for their first ever joint interview to discuss their bar, The Rusty Knot. The dream team looked back on the first six months, talk about the new food menu, new fall cocktail list, hours, discuss the public reaction and look ahead to the next 50 years of drinking along the West Side Highway. DBTH will bring this exclusive interview to you in several installments. In part I, we cover the kitchen and changes to the menu. Onward.DBTH: So we can see from looking at the menu that it is about 50% new. Taavo: Some things are going to go away as it gets colder. Shrimp cocktail is going to go, Pulled pork is going to go. Chicken liver is going to go. Iceberg wedge is going to go and the oyster may go.Ken: Pretzel dogs will never go. More... Quote Link to comment Share on other sites More sharing options...
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