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Francis Lam on Canlis

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Canlis-Gilt-QL.jpgCanlis gets an extended feature on the new Gilt Taste, written by Francis Lam, no less. Lam, who gets a little help from Molly Wizenberg, asks, "is the idea of a signature dish outdated?" Canlis chef Jason Franey and a dry-aged, roasted duck seem to convince him otherwise. [Gilt Taste]


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