Summary
Diane Plank says nobody harps about the limited menu at Tin Angel restaurant atop Mt. Washington.
"People know what they are coming here for, and they like the quality," says the executive chef, who has worked at the family- owned establishment for 18 of its 50 years. "We have 13 items on the menu, which is prix fixe -- steak, lobster, seafood, chicken and veal, although we'll run features. (The diners) seem to like that."See the full content of this document
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Heaven Above
The first clue that Tin Angel is an old-fashioned "from-scratch" restaurant is the aroma of stock simmering on one of Plank's stoves. She uses it as a foundation for soup du jour and for house sauces, such as bechamel, mushroom or bearnaise. She makes New York-style cheesecake by ...
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