Guest Blog:

Deenay avec Dahl7leeenk 

an Andean rice, burnt sienna, with
an amazing smoky complexity,
when al dente.
A striking protagoniste to the
broiled breast of garlic c-h-i-c-k-e-n,
slightly charred, in it’s bed of a lemon-zested sherried reduction.

The salad?
A simple mâché/ baby spinach/frisee,
in a dressing of walnut and white
truffle oil—the truth if it’s truffletry?

A most redolent olfactoric sublety,

unequalled in all my dining in—
with Dahlin’
by George Washington Brown
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