Claro Restaurant Review: At Claro in Gowanus, chef T.J. Steele cooks the food of Oaxaca, like rabbit salpicon, chicken mole amarillo and pork head tostadas. For dessert, there's roasted pumpkin with caramel sauce. |
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GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.
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