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There’s a new oasis of culinary paradise in the Commodore Perry Estate across from H-E-B-anchored Hancock Center? Yes, and, in keeping with its resort-level surroundings, it’s elegantly appointed and redolent of how locally sourced foods can represent the finest of contemporary dining à la chef Bradley Nicholson. Not-so-secret weapon: pastry chef Susana Querejazu. We’re in love with the “green dish.”
This article appears in First Plates 2021 (Supplement) and First Plates 2021.
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