Buttered Swordfish for Finicky Kids — With Plenty of Sauce for the Adults - The New York Times
Gabrielle Hamilton
And I knew a guy who would bring his daughter to my restaurant all the time — dressed exclusively in black and black leggings — and incessantly advertise his suffocating pride at the fact that she “loved” the monkfish liver at Prune and the sea urchin at, as I recall, Le Bernardin.
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