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

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