Oil-Cured Tuna With Tempranillo

Chef Ken Oringer, Toro, Boston
Owen Dugan
Issue: March 31, 2011

Finding a representative dish for Wine Spectator from Boston chef Ken Oringer of Toro restaurant is not easy. He is chef-owner of six restaurants, ranging from a taqueria at Fenway Park to a blue-chip steak house. But he succeeds with an oil-cured tuna matched with a Tempranillo.

For the full article, check out the new issue of Wine Spectator, on newsstands March 1, 2011.

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