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Restaurants & Bars 18

Excting New York restaurants, why can't we get that in LA restaurants

James Broggard | Oct 15, 200302:43 AM

I'm talking about places like Keith McNally's Pastis, WD-50, 72 Clinton Fresh Food, Chubo. etc.

i'm getting sick of the LA bit : flourless choc cake, pedestrian foie gras prepared pedestrianly, boring preps of short ribs, tasteless creme brulees.

when new york restaurants have these items at least they prepare them in exciting ways like choc cakes with mexican spices in them, or cardamon creme brulees, foie gras pared w/ chocolates, etc.

thanks for listening.

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