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The Possibility of Taking Italian Cuisine to a Higher Level
Read About Quince on Opinionated About Dining
May 05, 2009 in San Francsico Dining | Permalink
Could we think twice about all this quantitative terminology? How can you tell it's a "higher" level? Is this something you can measure? What scale are you using?
A different level maybe. A new direction perhaps. But a "higher" level? We're a little full of ourselves, aren't we?
July 12, 2009 at 06:38 PM
I ain't well related with this kind of cousin but I would like to know more about it because I think that their cousin based on pasta. It is the best.
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March 09, 2011 at 05:27 PM
Having noted and agreed with your comments on Sheekeys, I might mention that a good no frills fish restaurant wih excellent sole and plaice (flounder) is Manzis in Leicester Square
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October 25, 2011 at 03:19 AM
Thanks for updating us with it
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November 01, 2011 at 12:09 AM
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