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Chefs Go Fishing for Sustainable Seafood 
Zagat Buzz | by BuzzEditor | Wed, Aug 6
It can be found on the menu at Napa’s famed French Laundry, where chef Thomas Keller serves it sautéed with potato confit, piquillo peppers, chorizo and arugula. At Charlie Palmer’s Las Vegas Aureole, it’s pan-seared and served with ...
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