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The latest is a chocolate semifreddo with discolored walnuts (typically relegated to pig feed despite tasting exactly the same), off-spec cacao nibs, brown butter walnut powder, dulce de leche, and a sprinkling of Parmesan left over from Shuggie's pizza-making. Shuggie's owners Kayla Abe and David Murphy Abe serves up a couple of carryout pizzas. THE HOST STAND Construction and renovation are huge contributors to climate change, and wherever possible Abe and Murphy looked for ways to upcycle materials into the restaurant's design. [Extracted from the article] |
