Hiramasa Sashimi, Meyer Lemon, Yogurt, Chamomile, and Zataar
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Hiramasa Sashimi, Meyer Lemon, Yogurt, Chamomile, and Zataar
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Spring Salad, Young Vegetables, Wild Lettuce, and Elderflower Vinaigrette
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Spring Salad, Young Vegetables, Wild Lettuce, and Elderflower Vinaigrette
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Spring Salad, Young Vegetables, Wild Lettuce, and Elderflower Vinaigrette
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Turbot, Uni, Leeks, Celery, Apple, and Madeira
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Turbot, Uni, Leeks, Celery, Apple, and Madeira
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Strip Loin, Potato Terrine, Morels, Spring Garlic, and Bone Marrow
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Strip Loin, Potato Terrine, Morels, Spring Garlic, and Bone Marrow
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Strip Loin, Potato Terrine, Morels, Spring Garlic, and Bone Marrow
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Chef Justin Bogle
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Sommelier Patrick Cappiello
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Chef Justin Bogle and Sommelier Patrick Cappiello of Gilt - New York, NY
Photo: Antoinette Bruno | April 2010
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