Mixed Baby Beet Salad with Frisee, Watercress, Carmelized Goat Cheese, and Hazelnut Vinaigrette
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Mixed Baby Beet Salad with Frisee, Watercress, Carmelized Goat Cheese, and Hazelnut Vinaigrette
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Monterrey Squid Spaghetti with Fresno Chilies, Oven Dried Tomatoes, and Meyer Lemon
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Monterrey Squid Spaghetti with Fresno Chilies, Oven Dried Tomatoes, and Meyer Lemon
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Red Wine-Braised Rabbit Sugo with Housemade Tagliatelle and Cavolo Nero
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Red Wine-Braised Rabbit Sugo with Housemade Tagliatelle and Cavolo Nero
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Mishima Ranch Kobe Bavette Steak with Watercress, Shaved Fennel, and Charmoula Vinaigrette
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Mishima Ranch Kobe Bavette Steak with Watercress, Shaved Fennel, and Charmoula Vinaigrette
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Chef de Cuisine Justin Simoneaux
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Chef de Cuisine Justin Simoneaux of The Moss Room - San Francisco, CA
Photo: Antoinette Bruno | January 2010
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