Catering to a toddler clientele

By Elizabeth Navisky

Globe Correspondent / January 28, 2009

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It's a common scene, even in Boston's upscale restaurants: While Mommy and Daddy dine on braised short ribs and big glasses of red wine, their son or daughter noshes on chicken nuggets with a side of plain pasta. Today's parents have been conditioned not to expect much from childrens' menus. (Full Article: 583 Words)