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Week in Reviews

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The RG files on Scott Conant's Scarpetta this week, giving it four stars and praise for everything from the polenta to the 'cheesecake': "I probably went up a size...I blame Scott Conant. He has a wonderful way with the simplest ingredients. Polenta, after all, is just boiled cornmeal. Until you add milk, cream and Parmesan and layer it with preserved truffles...Then it becomes almost opulent...So many chefs in New York are busy serving arguments. Conant serves conclusions." [NYDN]


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