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[This was at Otto Ristorante outside Maxwell Chambers.] A superb dish that I forgot to photograph until I was almost done. The sage and truffle emulsion was amazing and packed a punch of umami. 👊🏼 The filling of minced veal was pretty tasty (a bit heavy on the salt but the buttery sauce helped to balance it) but what’s impressive was the perfectly al dente ravioli!! I don’t know how they manage with such thin sheets of pasta. The quality control here seems great as well - I was told that the chef wasn’t satisfied with his first attempt at my dish and redid it.