Cocktail hours! Hands-on shows! Cheap lobster! These are just some of the tools local arts groups are using to attract newer, often younger, crowds. Why this is a new survival skill for them—and what’s in store for you as a result.
Daily chalkboard specials, such as lamb-neck pappardelle, show chef Micah Frank’s drive to innovate, but we will never tire of his fried perch, his tangy-sweet duck buns, or his apple-brined pork chop.