The Greyhound Inn, Stockbridge
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From the From the May 2008 Food & Wine Go List
Streamlined neo-bistros with talented young chefs are the latest trend in Barcelona, and this diminutive, spare white storefront is one of the best. Chef Rafael Peña uses modern, but not too avant-garde, cooking techniques to create stunning dishes like “souffléed” egg with cured ham cream.
We loved: John Dory with cockscomb, artichokes and toasted walnuts.
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