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You can get almost anything at Barley Swine, from pigskin noodles to steak bavette, all of it compellingly strange and locally sourced. But what you want is the tasting menu, 10 courses of chef Bryce Gilmore’s best ideas. The menu varies seasonally, but there will be fresh herbs and pickled things and unusual animal bits, all of it house-made and plated like a series of tiny, perfect jewels.
This article appears in May 5 • 2017.
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