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Restaurants & Bars

Manhattan Sous Vide

Sous Vide "crackdown" and Effects

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Sous Vide "crackdown" and Effects

-ed | Mar 10, 2006 01:15 AM

Given the NYTimes article on the Sous Vide crackdown (see this weeks dining section), anyone see any difference lately in places that use
the technique heavily?? (WD-50, Per Se, Cru, etc..).

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