“The scent of garlic and lemon, for instance, leads us to a plate of sauteed shrimp, and who can resist silvery anchovies, freckled with orange zest, when they ride through the dining room with a thatch of housemade potato chips? Executive chef Marc Vidal’s pet entree, roast chicken with salsa verde, is likely to become yours once you taste his youthful memory from his native Barcelona.”
The 2019 Spring Dining Guide
