Need a visual aid for your print edition? Jonathan Gold visits Ricardo Zarate's Picca. (“Any good chef in town is likely to drop a kernel of giant corn, a sweet-potato puree or a ceviche on you these days, but most prominently, Zarate’s Westside anticucho bar, Picca, is one of the toughest reservations in town on weekends — so popular that it occasionally runs out of beef heart, which doesn’t tend to happen in real life.”) Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, “We’re running out of beef heart.”
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