Peak time for pickles

07/10/2007 | Nation's Restaurant News (free registration)

Pickles are making their way onto the menus of more restaurants nationwide, whether in classic renditions or as part of innovative new creations. Chef Ivy Stark of Amalia restaurant in New York serves vanilla-onion pickles on top of a hamachi crudo appetizer, while many casual and fast-food eateries are serving pickles on Cuban sandwiches.

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