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The Boston Globe


Bertucci’s tries to right a wrong

NEWTON - In the kitchen behind a blazing brick oven at Bertucci’s Italian Restaurant, executive chef Jeff Tenner poked and prodded three hunks of raw cod laid across a tray of ice.

He paid less attention to a fourth fillet, placed on the counter largely as a reminder of a mistake Tenner was trying to remedy. For nearly a year, the chain’s menu had described that fish as cod in its Baked Merluzzo dish.

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