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Andrea Chung

Cook

The executive chef, James Tracey, is offering an ambitious menu of smoked beef tartare, a fall harvest salad with figs and pumpkin, pork trotter and sweetbread roulade, lumache pasta with duck and goose Bolognese, roast chicken, several steaks, prime rib, and whole turbot with crawfish mousseline, serving four to six.

New York Times