Photo by Nikki Buchanan   Eggplant with Calabrian Chile Marmalade and Burrata at Restaurant Progress Chef-owner TJ Culp recently put a new fall menu in place, and it’s the most playful one I’ve seen from him yet. Imagine raw oysters topped with caviar and steak tartare (what??) or French onion soup dumplings, fashioned like gyoza and served with beefy jus. One of my favorites of the evening was two big slabs of eggplant, breaded and...