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Seared scallops. A considered plating, immersed in a rich sauce with precision. The room, intimate and warm-dimmed, earns this execution. A refined French sensibility, styled for long, unhurried lunches.
EDITORIAL ERASeared scallops. A considered plating, immersed in a rich sauce with precision. The room, intimate and warm-dimmed, earns this execution. A refined French sensibility, styled for long, unhurried lunches.
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