Gorge

Pork is the food focus of this so-called wine and charcuterie bar, but chef Elia Aboumrad has a way with fish too. Her mackerel tartine–the oil-poached fish topped with arugula and Parmigiano–shows once again that this plentiful, oily fish should be celebrated for its rich flavor, rather than feared for its "fishy" taste. 

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