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In the kitchen at Charcoal
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Blue prawn & sea scallop fricassee with fennel puree, baklava and a saffron froth. The dish sells for $23.
Patrik Landberg's seafood dishes at Charcoal are a fun, fast ride. Continue reading Laura Shunk's Charcoal restaurant review. Photos by Mark Manger.
Published on April 10, 2012
