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Chef Frank Bonnano honed his skills during stints at The French Laundry and Gramercy Tavern, but he turns his attention to humbler dishes at Lou’s Foodbar. To make pulled pork sliders, Bonnano rubs pork shoulder with ginger, chipotle and mustard; he then hickory-smokes the meat for 12 hours and mounds it on top of slightly sweet house-made Portuguese buns. lousfoodbar.com