{"id":8707,"date":"2012-12-10T23:44:20","date_gmt":"2012-12-11T04:44:20","guid":{"rendered":"http:\/\/www.scottedelman.com\/?p=8707"},"modified":"2012-12-10T23:44:20","modified_gmt":"2012-12-11T04:44:20","slug":"check-out-4-more-range-menus-including-the-desserts","status":"publish","type":"post","link":"https:\/\/www.scottedelman.com\/wordpress\/2012\/12\/10\/check-out-4-more-range-menus-including-the-desserts\/","title":{"rendered":"Check out 4 more Range menus (including the desserts!)"},"content":{"rendered":"

As Carol Ross Joynt wrote in The Washingtonian<\/a> this morning, “The opening of a new restaurant is like the opening of a Broadway show.” And as those of you who’ve been following my posts on Bryan Voltaggio’s soon-to-open restaurant Range<\/a> already know, I’m as excited about having nabbed reservations <\/a>for the first of its pre-opening preview nights as I would be about scoring tickets to the opening night of a new play.<\/p>\n

Maybe even more so.<\/p>\n

Which is why, with that dinner only five days away, and having already seen the dinner menu<\/a>, I’ve been wondering\u2014what about dessert?<\/p>\n

When I had lunch Saturday at another of Voltaggio’s restaurants, Family Meal<\/a>, one of the servers hinted it might be kept secret until we got to the restaurant. After all, life should have some surprises, no?<\/p>\n

But I just visited the Range site<\/a> and discovered that the dessert menu had been brought live\u2014as well as the cocktail, beer, and wine menus\u2014without fanfare. So now we know that there’ll be other decisions ahead equally as tough as choosing between the beef marrow bones and the beef shin.<\/p>\n

\"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n

Hmmmm …<\/p>\n","protected":false},"excerpt":{"rendered":"

As Carol Ross Joynt wrote in The Washingtonian this morning, “The opening of a new restaurant is like the opening of a Broadway show.” And as those of you who’ve been following my posts on Bryan Voltaggio’s soon-to-open restaurant Range already know, I’m as excited about having nabbed reservations for the first of its pre-opening […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[221,49,270],"class_list":["post-8707","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-bryan-voltaggio","tag-food","tag-range"],"_links":{"self":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/8707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/comments?post=8707"}],"version-history":[{"count":0,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/posts\/8707\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.scottedelman.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}