From Tamara Murphy—former chef/owner of Brasa, organizer of Burning Beast,—Terra Plata’s menu is world-ranging deliciousness made with local/sustainable/etc. foodstuffs (some of it so local as to be from the rooftop garden). One thing that’ll probably be a constant: a big, stewy bowl of roast pig with clams, house-made chorizo, and the sneaks-up-on-you heat of smoked paprika, topped with a pork rind to soak up the sauce and pickled onions for contrast. There’s also lunch or brunch for the same great ideas, smaller bill.
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