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Chef Dani Garcia of Spanish brasserie Manzanilla in Gramercy creates custom dressings for his bicoastal oysters, sold for $3.50 each. The Tomatillo Gazpacho is made with tomatillos, garlic, ginger, sherry vinegar and olive oil, and the signature Shallot Pearl dressing contains chopped shallots with sherry vinegar.
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