This week Ian McNulty digs into Bayona's goat cheese cruton, The Burning Bush's (inside Holy Ground Irish Pub) bangers and mash, and Jung's Golden Dragon's jellyfish salad: "Cooked down to little ribbons, the chilled jellyfish itself is slippery but still crunchy, like pickled onions, and carries a mild marine flavor." [Advocate] [Photo: UsMenuGuide]
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