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Jacques Ouari combines French and Mexican flavors in dishes like roasted Vermont pork-shoulder taquitos (pineapple, cilantro) and braised veal-cheek quesadillas (poblano peppers, red radish) at this bistro-cantina.
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Jacques Ouari combines French and Mexican flavors in dishes like roasted Vermont pork-shoulder taquitos (pineapple, cilantro) and braised veal-cheek quesadillas (poblano peppers, red radish) at this bistro-cantina.