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.
Details, November 2014
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Uni Sashimi Bar / Details
Posted in RESTAURANTS, RT&H / national print with tags boston, details, Maine urchin, marlo m/c, Smoked Uni Spoon, uni sashimi bar on November 1, 2014 by marketingmarlo
mm/c news 