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  • This a small, dark venue, but a trendy one and located in the chic, trendy Tremont neighborhood near downtown. They have an open kitchen format. It's a relatively small space also, so reservations are a must. We had three starter plates and their duck confit entrĂ©e. The starters were the roasted bone marrow, mussels, and crispy pigtails and ears. The piggy dish had a nice sweet and sour type flavor to it. The bone marrow is slimy and takes getting used to if you have not had it before (probably like raw oyster to a newcomer). The duck was delicious (as were all the dishes except maybe the bone marrow) and it had a nice white cream with it, which we learned was a celery puree of some sort. Iron Chef Michael Symon has a great touch with flavors and tastes from our experience here and at Lola. The meal here was a great value also at $44 for all 4 plates ($8 each for the large starters).
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