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The NY Times Likes Yountville

oysterspearls.jpgThe NY Times Magazine published a weekend feature, "Noshing in Napa," which mostly focuses on Yountville, with little blurbs and top dishes for its hot spots: fried chicken at Ad Hoc, "Green eggs & ham" at Bottega, roasted leg of lamb at Bouchon, Dungeness crab with gelée at Etoile, "oysters and pearls" at French Laundry, and the glazed bork belly at Redd, are all mentioned. Then Quince's David Lynch calls out his favorite Napa wines. Do check it out and see if you agree with the claims. [NY Times]

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