Rabar turns focus to fried chicken for next dining establishment idea

Where do concepts for brand-new dining establishments originate from? There can be a local color, as in Rhode Island seafood or Kansas City barbecue. In our dining-destination state over the last a number of years, we have had a steakhouse stampede, a “better-burger” boom, martini-bar mania and recently, plant city. Nick Rabar, a Rhode Island chef and …

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