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Ian McNulty on Greg Sonnier's new French Quarter restaurant by Ian McNulty At Kingfish, roasted duck collapses into an intense sauce of citrus, soy, sherry and red peppers, all draped with duck crackling and set over ramen noodles. It's a mashup of classic French cuisine, Cajun pot cooking and Japanese street food, which makes it all the more remarkable that this dish evokes such specific New Orleans memories.? [ Read more ]

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