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What to eat now at The Sanctuary's Ocean Room 

Savvy diners will opt for chef Nathan Thurston's perfectly crusted wreckfish atop a pile of green farro grains from Anson Mills, surrounded by fresh, local baby clams

Image credit: Kaitlyn Iserman

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Uploaded: May 26, 2010 | Post / Read Comments (7)

Image Archives: Stories: Kaitlyn Iserman

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