
Uni Sashimi Bar / Details
A feature on chefs’ winter shellfish preparations highlights Uni Sashimi Bar Chef Tony Messina’s expertise on Maine urchin, used in the restaurant’s signature Smoked Uni Spoon.
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A feature on chefs’ winter shellfish preparations highlights Uni Sashimi Bar Chef Tony Messina’s expertise on Maine urchin, used in the restaurant’s signature Smoked Uni Spoon.
View Article