The overt, Park Slope-y virtuousness of the farm-to-table mission at Get Fresh might be deadly if the food were not so tasty. No single dish has more ingredients than necessary, and each is seasoned brilliantly. Seared scallops in massaman curry with rice and local striped bass (just salt and peppered) with saffron potato puree are both simple and satisfying. But best of all are the smoked, pickled mussels, which arrive bobbing in a little jar full of murky liquid. The bivalves are cold--smoked first, and then go for a bath in a pickling liquid that includes star anise and fennel. The results are firm mussels that taste mildly of the sea, smoky and tart.
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