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Food Porn: SanMaRu Grill
"Is it really the chef's prerogative to withhold dishes and drastically adjust seasonings, much as he might refuse to substitute gluten-free pasta for handmade tagliatelle? Or do restaurants have an obligation to serve what's listed on their menus, despite fears it will alienate American-born guests and hurt business?"
Read the rest of Hanna Raskin's review here.
Photos by Joshua Huston
Published on January 23, 2013
