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"At Christiana Campbell’s Tavern, where servers in period costume can answer questions in- and out-of-character, the menu leans on documented historic recipes — you might find farced oysters from François Massialot’s 1702 The Court and Country Cook (greens minced in cream and smoked streak, buttered crumb), the To Fry Fish from Thomas Jefferson’s 1788 personal cookbook (with advice to keep it free from grease), or a Seafood Pye inspired by John Townshend’s 1773 Universal Cook — all adapted for a modern restaurant kitchen." - Nick Mancall-Bitel