Beef with raw quail egg tasted elegant and savage, perfect with some delicate pickled chives, slicked close like veins. Bluefish came slashed with a streak of hot oil that blistered the flesh in a caramel-colored scar. The herring was paired with a curried goat cheese curd with blueberry jam. The duck breast arrived sliced like sashimi, with a smear of fresh American horseradish.
-Jessica Tom
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