Freemans chef Michael Citarella assures us he wasn’t aware of Prune’s tongue-and-octopus dish and explains his own: “I was inspired by the ingredients, as they are two of my favorites, and [I] thought they would create a fun take on surf and turf. I played with different ingredients for the salad, and decided a simple salad of shaved fennel and celery would complement the tongue and octopus best, both texturally and flavor-wise.”
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Filed Under: freemans, Menu Changes, michael citarella, prune
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