Fall is a time for fresh starts, and there’s something satisfying about seeing veteran chefs break out with restaurants of their own. That’s why Frenchette and Scampi are among the places I’m most looking forward to this season. “We have the same tastes,” Mr. Hanson said. He plans to set the record straight on the creatures called scampi (the Italian word refers to langoustine tails), serving them grilled. Its bar glows with bronze light, and what used to be a private dining room is boldly done in red with Picasso-style sculptures.

Source: New York Times August 28, 2017 17:26 UTC