Church & State: Most Refined Bistro Cooking in L.A.?

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Anne Fishbein

Steak tartare

Welcome to downtown's Church & State, the place to nibble on ears. Or pig's-foot fritters. Or braised pork belly with fresh peas. Or giant, roasted marrowbones, naked and split in two. Read more in Jonathan Gold's "Silk Purse: At Church & State, Chef Walter Manzke Transforms a Pig's Ear."

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