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Restaurant Strange

newyorkersomething.jpgHere's Joel Stein's piece for the New Yorker, "I Will Be Your Server": "Our small plates are a little different from other small plates. They’re really small. Like what pigeons would use if they ate off plates. We recommend getting about a thousand of these plates per person and sharing them... You'll see that the menu is divided into four sections: Circle, Ring, Bolgia, and Round." Also, one of the specials: "The shankton of wildrange fizzle comes with a side of foraged burrbark. That's served roomcoldhappysad." [New Yorker]

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