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4.0
(4.06)
If there isn't a salumi plate, it can't be a modern Italian restaurant. Chef Frank Bonanno at the Osteria Marco in Denver takes the trend one step further, adding house-made relish and fluffy fried dough.
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A Sicilian combination—artichokes and beans—becomes another creative variation on crostini at Cinghiale.
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4.4
(4.38)
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