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Strausz S, Ruotsalainen S, Ollila HM, Karjalainen J, Kiiskinen T, Reeve M, et al
Chef Chris Bonnivier, whos worked on the menus with Chef David Burke, sources provender as much as possible from the Hudson Valley and New York State, which translates into colorfully presented dishes like crispy glazed pork belly with smoked bleu cheese, blood orange, parsnips and pickled chilies ($15)
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J., Zhu, Z
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