I haven't yet been to the new Ducasse restaurant Adour, but I still found Frank Bruni's review today in the New York Times to be insightful in the following way: he says that the best dishes at Adour are about...
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New York magazine devoted umpteen thousand words this week to superchef Alain Ducasse's two new attempts to open a successful restaurant in New York City. One, Adour at the St. Regis Hotel, is obviously going to be Ducasse's attempt to...
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