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This document summarizes an underground dining experience called Twenty Seven created by Chef David Anthony Temple. The menu for Twenty Seven changes daily based on the freshest local ingredients available and aims to provide a unique culinary adventure each time. Guests can pre-select their menu options of field, land, or sea dishes. Twenty Seven will have both intimate seating and a large communal table, operating Wednesday through Sunday evenings for 3 or 6 course prix-fixe meals at varying price points.

Author

kecurtis5294

Language

EN