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Navigating an à la carte menu is like piecing together a puzzle. There are dishes that belong together, and some that are better left apart. Your server is there to assist, of course, offering helpful advice on matching plates. And sometimes, you strike gold – as I recently did at Agnes.
The trio in question: scorched ricotta with extra-virgin olive oil and aged Sherry vinegar, fermented potato flatbread, and txistorra – a smoked Catalan-style pork sausage – cooked with farmhouse…
