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The Best Restaurants of March, According to BA Staff | Bon Appétit
"Claire de Boer’s pot roast channels the best qualities of boeuf bourguignon: a deeply winey, beefy sauce pools beneath a heady portion of meat served on toasty bread, accompanied by a single large, earthy-sweet carrot and a marrow bone. The dish is dark, rich, and intensely flavorful—an example of the kitchen’s ability to coax serious, alchemical depth from meat and fish." - ByElazar Sontag
