Although a majority of customers just ordered, ate, paid and left, a significant number of them were pleased enough to extend their compliments to the chef. I'm talking about twenty five years of cooking for the public, nine of them at a very busy seafood restaurant where the customers could watch the fish being unloaded from the boat. Where they all simply missing some esoteric point?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)