The Review: Blue Plate Oysterette
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Josie Le Balch grew up in her father's French restaurant in the San Fernando Valley. Now, after stints at Saddle Peak Lodge and Remi, this second-generation chef is behind the stoves every night at her own Santa Monica restaurant, Josie. She can make a mean sauce, and first courses run from the classic (mushrooms in puff pastry or a cherry tomato tartlet) to gutsy (grilled cuttlefish with chorizo). Every night, she dreams up a handful of specials, many of them based on game.
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