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Sometimes Formica Is Better Than White Cloth β€” How to Cook Everything -

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Exactly...which is why we are doing the

I guess these kind of places mostly spread by word-of-mouth?

This description is divine:

I want β€œmy” place, don’t you? A place with a working chef, not a cookie-cutter spinoff and certainly not a circus. A place where the food is at least as good as what I can do at home and preferably better, and consistently so; one that’s pleasant; one where I’m vaguely known as a repeat customer, but not falsely fawned over; one where I can pay without thinking about what that chunk of money might have gone to instead.

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