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I've never been there. Any ideas as to what happened besides simply citing covid as the cause. How good was the food and service? Did they find and maintain their niche?...... just curious.
I'm working on a report now ... sadly, I never got there either, but I had an extended interview with the chef that I used in an article earlier this month. The chef, Devon Rosenblatt, seemed like a thoughtful guy. He was scrambling to keep it alive then, but obviously it wasn't enough.
