To prep for a guest stint at NYC's James Beard House later this month, Clyde Common chef Chris DiMinno will roll out a special Beard House menu for the week of June 6. Each day will highlight a different dish (including experiments like Northern Pacific hay-cured salmon with rye panzanella; and foie gras seared in ash, served with smoked apple and crispy tesa) available a la carte alongside Clyde's regular menu. Diners are encouraged to call ahead for the day's offering; reservations not required. [EaterWire]
