While some chefs say that burrata has had its heyday -- that it's overstayed its welcome -- I'm on the opposing side, still very much enamored with the thin-shelled mozzarella oozing with warm cream. At the restaurant where the above snap was shot, the kitchen pools the Italian cheese in a peppadew pepper sauce floating with shaved fennel and arugula, topping it with housemade chips.
Can you guess where I'm eating?
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