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I ate there only once about three years ago. My meal bordered on atrocious. The restaurant was running on fumes. Trotter was in Mexico trying to open a hotel-restaurant, which apparently never came to fruition, just as the one he planned in New York. A young apprentice-type in the kitchen, which was where we ate, proudly proclaimed that everything was cooked sous-vide, That says it all. It sounds like time passed it by quite a while ago; probably soon afte Grant Achatz hit town.

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