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The Marshall Restaurant is like being in a chic sit-down in Boston’s Seaport. Like Seaport, Grandi has witnessed a revival in recent times, but few places capture the city-by-the-shore vibe like Marshall does with its sweeping windows, tonnes of natural light, and subdued palette. We sat down for a tête-à-tête with Chef Leifur Kolbeinsson. His former restaurant, La Primavera, was a pioneer in introducing Italian food to Icelanders way back in 1991 and in recent years Leifur has brought his sensibilities to Kolabrautin at Harpa. And now, Marshall.

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