Spanish Mackerel Escabeche with Toasted Pignoli, Currants, Shishito Peppers, and Meyer Lemon Puree
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Spanish Mackerel Escabeche with Toasted Pignoli, Currants, Shishito Peppers, and Meyer Lemon Puree
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New York State Chevre Custard, Petit Pois, Red Pearl Onions, Fava Bean and Fines Herbes
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New York State Chevre Custard, Petit Pois, Red Pearl Onions, Fava Bean and Fines Herbes
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Squid Ink Spaghetti, Golden Trout Roe, and Chili and Sea Urchin Emulsion
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Squid Ink Spaghetti, Golden Trout Roe, and Chili and Sea Urchin Emulsion
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Roasted Sirloin of Organic Milk Fed Veal, Sweetbreads, Speck, Ramps, Black Garlic, and Madeira "Au Poivre"
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Roasted Sirloin of Organic Milk Fed Veal, Sweetbreads, Speck, Ramps, Black Garlic, and Madeira "Au Poivre"
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Chef de Cuisine Jason Hall
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Chef de Cuisine Jason Hall of Gotham Bar & Grill - New York, NY
Photo: Vicky Wasik | June 2010
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