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Salad of Sea Vegetables at Gwynnett St.
As would be expected, Gwynnett St. chef Justin Hilbert has grand, highly conceptual plans for spring. He’ll be sourcing seagrasses, like sea blight, goose tongue and sea arugula, from a forager friend in Maine, which he’ll plate with local shrimp or mackerel seared on the plancha, and a warm sabayon made from crushed shrimp and crab shells, to replicate sea foam.
312 Graham Ave, (347) 889-7002