Vinoy restaurant Marchand's shakes things up with farm-to-fork effort

Vinoy restaurant Marchand's shakes things up with farm-to-fork effort

Although chef Mark Heimann, 44, has been with the property since 1995, he has shaken things up recently by jettisoning the Sunday brunch buffet and launching instead a pick-three-items menu for $32 and changing the focus of the dinner menu to a more 

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