During Restaurant Week, Baru 66 will feature a dry-aged flat-iron steak tricked out with details that highlight chef David Baruthio’s precise and imaginative modern French cuisine. Bok choy and carrot mousseline bring freshness and color to the presentation, while micro pomme frites and hickory-smoked potato foam add unexpected touches. Click here to find out all the participating restaurants. Photographer: Duane Tinkey
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On the Cover – Jul/Aug 16
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