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The Dish: Heirloom beet salad with apple gelee, horseradish and Ossetra caviar

Tru Story: Offering a progressive French menu that has garnered Tru a semifinalist nom for "Outstanding Restaurant" from James Beard, executive chef and partner Anthony Martin cooks up a bold blend of dishes on three seasonal tasting menus. This fruity twist on a vegetable (some people abhor) is just one of many standouts on the menu. The caviar adds extra foofy to the fabulousness.

Other Veggies on the Menu: A sweet potato soup with ginger marshmallow cream and a rhubarb with strawberry and goat yogurt.

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