In a week or two, The Summit's chef Eddie Lau will start serving multi-course Sunday dinners: "a slightly alternative and modern dining experience" and "a tribute to the duck." He's calling the concept Dux and from a look at the test-run menu, there are Asian and French influences and a lot of duck will be served. Pairings will be provided when they get a liquor license. Follow Dux on Twitter @duxsf. [HFP]
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