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The Boston Globe

Food & dining

dining out

With sausages and beer as cornerstones, Bronwyn is off to a hot start

Foie gras creme brulee is a lovely thing, the kind of funky pudding (this should be the name of a dance) only a fine chef could pull off. At Cambridge restaurant T.W. Food, it is one of Tim Wiechmann’s signature dishes. And Wiechmann is a very fine chef, make no mistake. His cooking is elegant, clear-eyed, and true.

But sometimes man need sausage.

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