The Tomatico tart – cherry tomatoes, shiitake mushrooms and arugula, tossed in basil-cilantro dressing and piled high on a base of cashew mascarpone crema in a fluted shell of sprouted almonds – is a stunner at Living Kitchen in Raleigh. And it’s every bit as delightful to the palate as it to the eye.
The Tomatico tart – cherry tomatoes, shiitake mushrooms and arugula, tossed in basil-cilantro dressing and piled high on a base of cashew mascarpone crema in a fluted shell of sprouted almonds – is a stunner at Living Kitchen in Raleigh. And it’s every bit as delightful to the palate as it to the eye. Juli Leonard jleonard@newsobserver.com
The Tomatico tart – cherry tomatoes, shiitake mushrooms and arugula, tossed in basil-cilantro dressing and piled high on a base of cashew mascarpone crema in a fluted shell of sprouted almonds – is a stunner at Living Kitchen in Raleigh. And it’s every bit as delightful to the palate as it to the eye. Juli Leonard jleonard@newsobserver.com

Dining review: Living Kitchen’s raw fare can be as delightful as it is surprising

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