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I once had a seafood dish that was perfectly balanced. It was a chippino type of thing, a seafood kitchen sink dish. Everything from swordfish to lobster to calamari. They used some kind of pinot noir butter sauce with a bit of creme. It was sublime. There was a hint of saffron, too. I can't remember where I had it, though. I think it was somewhere near the wharf in San Francisco.
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