“Is it really the chef’s prerogative to withhold dishes and drastically adjust seasonings, much as he might refuse to substitute gluten-free pasta for handmade tagliatelle? Or do restaurants have an obligation to serve what’s listed on their menus, despite fears it will alienate American-born guests and hurt business?”Read the rest of Hanna Raskin’s review here.Photos by Joshua HustonPublished on January 23, 2013