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  • The 72-hour short ribs were a savory, fork-split revelation. The dark jus mixed with the mustard spaetzle to make for a lovely base. I asked if I could get something other than roasted root vegetables, and they gave me parmesan "barrotto" (a risotto from barley), which outshone even the spaetzle. I wanted a little of everything in each bite, and left absolutely nothing on the plate. We came to 111 to celebrate a little, and my meal was worthy of the special occasion.
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