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American Historical Association
2011 New Media Award
“Menu writing is an art form seldom appreciated. In our restaurants, we put an incredible amount of time and thought into crafting menus. It’s remarkable to see menus being preserved and documented, for them to become a resource for future chefs, sociologists, historians and everyone who loves food. It’s not just What’s on the Menu, it reveals so much more.”
—Mario Batali, Chef, Author, Entrepreneur
“What’s on the Menu is a tremendous educational resource that breathes life into our city’s most beloved restaurants and dishes. It has been an indispensable and hugely inspirational tool in the ongoing development of my restaurant.”
—Rich Torrisi, Chef