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Avocado Gazpacho

Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.

—  Gnocchetti Sardi & Pistachio

—  Broccoli Rabe Tomato

— Soppressata Black Olive

—  Tomato Confit

—  White Cheddar

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Asparagus Salad

Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.

—  Gnocchetti Sardi & Pistachio

—  Broccoli Rabe Tomato

— Soppressata Black Olive

—  Tomato Confit

—  White Cheddar

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Delmonico Steak

Lorem ipsum dolor sit amet, feugiat delicata isis liberavisse id cumisit.

—  Gnocchetti Sardi & Pistachio

—  Broccoli Rabe Tomato

— Soppressata Black Olive

—  Tomato Confit

—  White Cheddar

578

CUSTOMER COUNT

998

DISHES SERVED

365

WORKING DAYS

99

EXPERT REVIEWS

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Lobster Newburg

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

Goan Egg Curry

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

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REVIEWS

  • The food itself is delightful. A special of sea bass carpaccio is heavy with fragrant olive oil, and shaved roast beef with lashings of mustard butter has that pleasing nose-tickle effect.

    METROPOLITAN

  • Chef Rob Hanzer perfectly cooks chickens in a giant rotisserie oven, but the birds are equally delicious roasted on a rack in a home oven.

    NEW YORK TIMES

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The Best International Dishes

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

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Asian Kitchen Specialties

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

PRESS
Chef Rob Hanzer perfectly cooks chickens in a giant rotisserie
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Smoked Salmon

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

Cappon Magro

In a large saucepan, toast the coriander seeds and black peppercorns over moderate heat, shaking the pan, until they are fragrant, about 1 minute. Remove the saucepan from the heat and let the spices cool slightly. Add the water, palm sugar, fish sauce, garlic, 8 of the kaffir lime leaves and the 1/4 cup of salt to the saucepan.

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