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My companion & I enjoyed all of our dishes immensely. Started with duck fat fries and the wood-fired mussels with chorizo. Both were addictive and we almost licked the bowl with the mussels. Then we had the week's special pasta - spinach macaroni with black chantrelles, hazelnuts, slow poached egg, ricotta solata, and orange mushroom sauce and the braised beef short ribs. Great flavor profile on the pasta and the beef was incredibly tender and juicy. Finished with the Herbs & Thistle: guinness gingerbread, fernet ice cream brown butter toffee sauce, spicy pecans and the Breakfast of Champions: cinnamon toast...
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