Tariffs Are Coming For The Menu | Eater
"In Palo Alto, head chef Apurva Panchal says he has leaned more into the cross-cultural California-ness of his menu as a response to sourcing pressures: for instance, a cauliflower steak that used to use Indian red pumpkin is now made with local butternut squash — an "opportunity for innovation," he says." - Jaya Saxena
