Rites of Spring: Baricelli Inn, Melange roll out new menus

By Joe Tone on Wed, Apr 16, 2008 at 7:30 am

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It’s spring, that time of year when chefs traditionally freshen up their pantries with peas, asparagus, strawberries, and early greens. Among the spots giving their menus a seasonal twist, count Paul Minnillo’s Baricelli Inn, Niki Gillota’s Gypsy Beans & Baking Co., and Melange, where chef Adam Schmith’s new menu debuted last week. ...

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