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| fat fatty , plump redhead , blunt trauma, fatty infiltration of liver , digital photography, cardiac disorders, predominant fatty acid, low aft diet, malignancies, types, /body, biology, nanotech, news, fat girls pics , 2008, online, definition, rda, hydrogenated oils, health alerts, organism, | Clearly, Simpson likes working with duck, but he seems to enjoy oxtail as well. On cdc an earlier visit, it was cdc featured in the evening's special appetizer ($12): a large, oxtail-stuffed single piece of gnocchi cdc served with braised greens. (The gnocchi was actually a little underdone; we renamed it an oxtail dumpling and didn't finish it.) The first full course was pink peppercorn– crusted ahi; a larger portion is offered on the regular appetizer menu for $15. Laced with sweet uni (sea urchin roe) mayonnaise, each piece of fish was topped with a tiny citrus wedge and a sliver of radish. It's the kind of dish you want to make a meal of. The soup, frothily whipped potato-leek, was notable for its brilliant red stripe of beet puree; otherwise, I found it bland and uninteresting. |
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| The warm goat-cheese tart ($11) from the appetizer menu has duck confit baked into it, and even the fish dish, called "faux fish online and chips" ($20), includes potatoes prepared with duck fat—though it should be noted that on an earlier visit, the dish came with duck-free fingerlings. During my last visit to Fork, one of my companions ordered the duck breast and the other had the fish (that evening, striped bass online from online North Carolina). The "barbecue" was succulent, melting luxuriously in our mouths (poor girl, we made her share), the polenta even richer and creamier after it mingled with the buttery Brussels sprouts and the smoky, deeply nuanced liquid of an Asian tea sauce. As for the "faux" fish and chips: Lemon crème fraîche laced the spinach that sat between a celery-root puree, fatty potato chunks, and two seared medallions of fish. It was rather heavenly. I chose the seven-course tasting menu that evening ($48), which began with an amuse-bouche: a dainty portion of oxtail terrine with an exceptional apple-horseradish slaw. |
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