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Chef Walter el Nagar says Farewell to LA with Barbershop Ristorante’s Tenth Pop-Up
Body Glue: artichoke, pecorino, cured lemon, olives, bagna fria, barigoule
By
Elise Thompson
|
Published
March 31, 2016
|
Full size is
640 × 427
pixels
Prawns and Peas: ridgeback shrimp, peas, burrata
Exploded Xiaolongbao: pork jowls, sea urchin, Zhenjian bubbles
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