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Alan Richman is not a fan of Elizabeth Falkner's new restaurant, Corvo Bianco: "Branzino was deboned, then re-wrapped in its skin plus some leaves of Swiss chard. Pretty good idea, I thought. I thought wrong. The exterior of the fish was so charred I couldn't tell which part was the skin and which part was the Swiss chard. It was all fused together by flames, like the debris left after a house fire." Zero stars. [GQ]
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