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This phenomenally popular Venice pop-up has moved into the groovy Palihotel on Melrose Avenue with the same delicious Southern food. Chefs Brian Dunsmoor and Kris Tominaga (who trained, respectively, at Five & Ten in Athens, Georgia, and L’Espalier in Boston) serve crispy fried chicken skins with hot-pepper vinegar, an ingenious reinvention of the potato chip. Their lustrous smoked trout comes in a jar with egg, avocado and pickles. thehartandthehunter.com.