After an eight-month experiment with a tasting menu-only format, chef Tony Demes' French restaurant Noisette has returned to an a la carte option. Demes' spring small-plates menu is divided into sections for cold plates, hot plates, cheese, and sweets, with dishes like rockfish with cauliflower and vadouvan curry; stinging nettle and green garlic soup; and cured salmon with compressed sunchokes. [EaterWire]
