Pirata

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Pirata
Taiwanese chef-owner Ling Huang landed in Shanghai after stints in New York, London, and the Seychelles, and Pirata’s tapas menu reflects her globetrotting spirit. The octopus salad with chickpeas and fennel appears on nearly every table in the restaurant, as does the platter of mini gyros, palm-sized pitas stuffed with shredded steak, onions, and French fries. If you eat seafood, order the clams with Thai basil and the ventresca (tuna belly) paired with a slice of sweet piquillo pepper, drizzled with good olive oil, and served on a slice of baguette. For dessert, go straight for the praline ice cream crepes—squares of sweet and savory ice cream rolled in crushed peanuts, topped with coriander, and wrapped in (yes) a crepe.
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