Italian Fritto Misto

Hand-rolled pasta and focaccia light enough to defy gravity are only some of the things to ogle over at Emilia, Matt Gallaher’s Italian restaurant in Knoxville, Tennessee. But the chef’s biggest magic trick of all is his fritto misto, which was as shatteringly crisp at the end of a two-hour dinner as it was when the basket of fried seafood and vegetables first hit our table.

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