Dinner @ Two Chefs

Tuesday, May 29, 2019

The place was mildly busy tonight, but I didn’t see anyone I knew so I had a quiet dinner of reading the NYT.

Crab cake plated on sauteed forest mushrooms and onions, topped with chipotle sauce. Shrimp & fettuccine pasta with roasted tomatoes, basil and garlic. One scoop each of vanilla and chocolate ice cream with a triple espresso con leche.

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