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  • First off, the chef's mortadella and creme fraiche didn't amuse my bouche. Second, my gnocchi tasted like it came out of a Bertolli bag in the frozen section at a supermarket and the sauce was inundated with salt. After trying some parmesan, which was freshly grated (about the only positive), and pepper flakes, I realized that nothing could save the dish. If you want to pay Chicago prices to impress a date, you can try Bocaro, but don't expect more than oversalted Champaign food.
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