Cru
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Cru
Cru
During the summer, Cru’s terrace brims with beautiful flowers and plants sheltered by colorful awnings. Patrons come here for the ambiance—the setting is conducive to gathering and sharing—but the food is also a serious undertaking. Dishes—such as elk with truffle jus and winter jam—are prepared by an award-winning chef who’s represented Estonia in the Bocuse d’Or competition.
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