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  • What we ate: - The whole menu (really! See first pic for a listing of menu items). Not on the menu was the amuse bouche we started with. It was unreal - artic char tartare with radish and shaved crisp carrots. Every single dish on the menu was worthy, but standout items were definitely the mushrooms and the bone marrow. The cured egg yolk is a baller version of Parmesan. It will blow your mind. Also, service was fantastic. The waiters had outstanding knowledge of the food and were so warm. Try to grab the two counter seats at the very back that overlook the very open kitchen. That will be the best way to watch the chefs work their flavour magic.
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