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Trends - Restaurants


Forget the predinner amuse-bouche. At New York's Compass, departing diners receive scones for breakfast the next day. In San Francisco, patrons at Masa's take away homemade lollipops.


A childhood favorite hits the big time. Fondue Bar at Brasserie Perrier in Philadelphia serves banana beignets with peanut-butter-chocolate fondue. San Francisco's Postrio offers chocolate-peanut-butter mousse with caramel-corn garnish.


The comforts of home minus the squabbles. On Thursdays at Angeli Caffe in Los Angeles, owner Evan Kleinman pushes the tables together for a family-style dinner. In New York, Merge features a weekly Crockpot Dinner, often with a Yankee pot roast.


First there was a coffee bar on every block. Now wine bars are taking over. New ones are New York's Punch and Judy and McCrady's wine bar in Charleston, South Carolina.

--Salma Abdelnour

Published September 2002
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