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You know what it's like: You're about to grill a beautiful cut of meat a plancha when, lo and behold, you realize you've forgotten the plancha. Josh DeChellis, the executive chef at La Fonda del Sol, ... More »
On a Friday night at 8:30, we are sitting at a white-cloth-covered table at La Fonda del Sol. No more than three other tables are occupied, and the room seems oddly muffled because of the thick carpeting. It's hushed, and not in a good way. But... More »
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