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- Inside BruDa, once home to Negroni (and, briefly, Carpano)
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- The long family table
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- Executive chef Gordon Calman’s open kitchen
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- Slow-cooked spiced rabbit with potato cake and micro greens ($10)
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- Smoked ham hock sandwich with gruyère, clothbound cheddar and a side salad ($12)
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- Fish stew with monkfish and French beans ($17)