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A few shots from the last few months of opening

Striped bass, squash blossoms, barrel aged house made hot sauce, house made Bottarga from giant striped bass, and chilaquiles on the roof top

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This entry was posted on July 3, 2018 at 8:43 am and is filed under Chef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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