The successful restaurant weaves the wood-fired idea seamlessly through the entire menu. Vegetable-focused tiny plates center around the chef's penchant for char (as in burnt zucchini ceviche). A caesar salad with boquerones, not anchovies, options charred romaine as its base that miraculously retains the salad's characteristic crunch. Market as soon https://davidb456nli5.theideasblog.com/profile