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Look what’s here! Fiddlehead ferns. Chef Rob is using them in the Hudson Valley cured beef dish, in the spring vegetable fricassee and in the Carolina trout dish, which pairs the fiddleheads with morels and confitted local potatoes. Lordy, we love spring.
food, friends, recipes, inspiration, behind the scenes and more from brooklyn's new-fashioned southern restaurant. 329 smith street, carroll gardens. dinner tuesdays-saturdays, brunch sundays. coffee, breakfast and lunch served down the block at smith canteen.
