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Tony Diaz of Maude's Liquor Bar works with cactus, the Slimer of succulents

The pads of the prickly pear, transformed into a paillard

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  • Today the principles seems obvious if not ubiquitous, but when Blackbird opened in 1997, few restaurants were preparing seasonal farm-to-table menus. But all these years later, and now under chef de cuisine David Posey, dinner at Blackbird still seems fresh. Though the menu changes often, it has some consistent features—like interesting produce paired with meats beyond pig, cow, chicken. And then some dishes don't change at all. The saffron-scented seafood soup has been on the…  read full review »

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