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Updated: May 12, 2025
Within were marble-topped tables of the Louie-Quince period and stuffy wall-seats of faded, dusty red velvet; and a waiter in his shirtsleeves was wandering about with a sheaf of those long French loaves tucked under his arm like golf sticks, distributing his loaves among the diners. But somewhere in its mysterious and odorous depths that little bourgeois cafe harbored an honest-to-goodness cook.
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