Created byA James Beard Award-winning chef under whom Daniel Perron worked as a sous chef, indicating a high standard of culinary training.
Tender, sous-vide cooked lobster in a spicy Fra Diavolo sauce, served with Key West Shrimp and Squid Ink Tagliatelle.
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A pasta house by Fabio Trabocchi, specializing in fresh, handmade pasta and regional Italian dishes.
Created byA James Beard Award-winning chef under whom Daniel Perron worked as a sous chef, indicating a high standard of culinary training.
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