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Best Baller Crudités 

Edmund’s Oast

Staff Pick

I don’t know what magic spell Chef Reid Henniger casts on his vegetables, but they don’t look real. When I got a plate of the crudités — radishes, tomatoes, carrots, potatoes — they were so vibrant it was as if they were glowing. An accompanying dip was equally beautiful, decorated with chives and olive oil. And even though I had an entree coming, I devoured every bite. Like every single vegetable and scooped the dip clean. I dream about this plate, it was that good. That Henniger, he’s got the magic touch. —Kinsey Gidick

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