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The Table

Farm-to-fork philosophy

Chef Alex Sanchez trained stateside, at the the renowned Culinary Institute of America, honing his chops at some of the best kitchens in the San Francisco Bay area. Today, he mans the kitchen at this Colaba eatery. While, with influences from Italy to China, from France to Thailand and beyond, his menu is truly global, the raw material is squarely local: the restaurant’s house-own farm in Alibag supplies much of the ingredients for entrees like grouper roasted in Japanese aromatics, sweet-corn tempura or hazelnut-roasted asparagus.


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