Tom Sietsema: District Kitchen

Most new American restaurants are playing it so farm-to-table safe these days that even a casual diner can predict what will be on the menu.

A category called "snacks" will kick off the possibilities, and among the choices will be nuts, cheese and sausage. Chicken liver will make a cameo, as will steamed mussels. As for bread, well, there won't be any, at least not in a basket. Gratis bread is disappearing faster than polar ice caps.

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