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And the drinks menu would be craft beer and earnest cocktails

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This has been floating around the Internet and it’s so spot-on. My favorites are the “tarted up pork belly” and “an unconventional riff on Brussels sprouts.” The question is, what’s a chef to do? Clearly this is what people are eating these days, but is it better to have the same menu as everyone else or something totally different?

Read the rest at Eater.com

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Categories: General

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