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Dry-aged sirloin with salsify, black garlic and soy bordelaise. Small plates at Collichio & Sons.

Danny Ghitis for The New York Times

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Danny Ghitis
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Dry-aged sirloin with salsify, black garlic and soy bordelaise. Small plates at Collichio & Sons. <br /> <br /> Danny Ghitis for The New York Times
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