Dish: Gemma Is Making Beautiful Food, from Sea to Briny Sea

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Catherine Downes

"There are raw oysters from the West Coast and more from the Chesapeake Bay on the menu now, but they'll change just as often as the rest of the dishes."

This week Dallas Observer food critic, Scott Reitz checks out East Dallas eatery, Gemma. Here are some delicious food outtakes from photographer Catherine Downes, and make sure to check out Reitz's full restaurant review here.

Published on April 17, 2014

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