CLOSED: Regards to Edith

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The menu, created by executive chef Jared Wentworth, is informed by old menus, personal experiences and contemporary techniques. The first section of the menu is titled “brown bag,” which Wentworth describes as “playful takes on classic Maxwell Street food,” such as the pork chop sandwich, pizza puff and cheese fries. Seasonal items are contemporary takes on food people ate during Levinsky’s time, when they went home or to restaurants for dinner. The restaurant’s supper platters, meant to be shared between two to four people, are also influenced by the meals that the diverse residents of Maxwell Street would dine on: chicken Vesuvio, gyro-spiced rack of lamb, and a one-pot seafood stew of Maine lobster, head-on shrimp and littleneck clams floated in saffron lobster broth. Editor's Note: As of 5/21/18 this location has been reported as closed.