“Unlike so many restaurants run by chefs infatuated with ingredients, MarchAc is
Published 7:00 am Monday, October 29, 2012
“Unlike so many restaurants run by chefs infatuated with ingredients, MarchAc is not a hothouse for gorging. Although the restaurant is still wrestling with opening issues, it excels at a kind of chambray-and-Top-Siders refinement.”Read the rest of Hanna Raskin’s feature here.Photos by Chantal Andrea.Published on June 4, 2012
