People have been warming up with Coq Au Vin for over a century (and maybe even longer). Order yourself a piping hot bowl at DBGB Kitchen + Bar. Chicken comingles with the traditional components of mushrooms, lardons and pearl onions, all glazed in a wine reduction. Serving as the perfect side is house made spätzle because it absorbs the rich flavors. Perhaps start out with fall squash soup flavored by garam masala, pepita and pumpkin seed oil.
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