Our server at Ways & Means Oyster House was obviously new, but then so was everyone else. The restaurant had barely been open a week, and midway through her enthusiastic soliloquy on how the chef, Conrad Gallagher, was Michelin-starred and the sole he cooks comes straight from Holland, she asked to borrow the menu I was holding to jog her memory on what else to say. By that time, I was already distracted by the bread guy. He brought a tray of four varieties of sliced loaves, the best of which was the Guinness bread, a sweet, oat-studded, dark-as-a-brownie rectangle that crumbled with the moist consistency of a muffin without... More >>>