Masato Nishihara Is Amazed by Bar Boulud’s Charcuterie Platter
"The pâtés were not undercooked or overcooked, but done flawlessly. I was amazed at their craftsmanship."
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Grant Achatz Finds Kajitsu’s Lotus-Root Gelée ‘Strikingly Inspiring’
"It was an incredibly delicate, pure rendering of the spring season both aesthetically and on the palate."
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