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Lacquered pigeon with apricot glaze alongside rice cooked with vermicelli tells you what kind of restaurant this is: a place where a classically trained French chef cooks the food he actually grew up eating. Omar Dhiab's second table in the 10th is a casual dining room, slightly spare on atmosphere but generous where it counts. The menu moves from tempura grape leaves to oeuf en cocotte with merguez ragu without breaking a sweat.
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One number, weighted & current 65
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