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Abel Uribe / Chicago Tribune
Seafood comes in five preparations: sticky-sweet octopus in agrodolce; paper-thin flakes of air-dried tuna loin; wood-grilled mussels paired with smoky red pepper; clams, whose chewy texture is offset by crunchy raw fennel; and sweet shrimp crudo with spicy basil, citrus, sharp raw garlic and tiny cubes of watermelon, at Next, June 21, 2012. 
