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3 BELLS for Marigold Kitchen from Craig LaBan


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3 BELLS for Marigold Kitchen from Craig LaBan

PhillyBestBYOB | Jan 3, 2014 06:34 PM

For some reason I thought he had reviewed Marigold, or was that before the chef change?

He doesn't pass up the chance to repeat once again his visceral dislike of modernist cuisine:

"Bubbles, foam, and smoke, of course, are the cliches of molecular gastronomy, the science-driven edge of contemporary cooking that, in my experience, too often distracts young chefs with shiny gadgets when they should just be thinking harder about harmonious plates."

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