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Los Angeles Magazine’s Best New Restaurants 2015: The Proof is in the Pudding
Chef Brendan Collins of Birch created a delicious salmon tartare with leche de tigre
By
Elise Thompson
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Published
January 22, 2016
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Full size is
525 × 525
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Union’s pork meatball relaxing on a bed of polenta wearing a jaunty caper berry hat with a flurry of parmigiana reggiano
Chef Neal Fraser's New Caledonian shrimp and grits with cocoa nib chipotle mole.
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