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2010_05_fiveanddiamon.jpgGael Greene filing on the work of Ryan Skeen at 5 & Diamond: "I’m on a psychedelic high from tasting the best thing done to a sea urchin since Jean-Georges’s uni on dark bread with jalapeño, possibly even since the urchin in a Nantucket scallop shell that had foodies storming Union Pacific in the days when Rocco Di Spirito was still cheffing." [IC]

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