“ When Per Se Chef Thomas Keller dined at Marlow and Sons a couple weeks ago, it wasn’t just for the housemade pork rillons. Keller may be checking out the Williamsburg food scene as a potential site for the next Bouchon Bakery.
File this under unlikely. Also, why doesn’t anyone call me to say Thomas Keller is at Marlow and Sons?!?!? (Link)
