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The Carting Industry

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Like the stationary-cart-manning entrepreneurs at the General Greene, the Odeon, and Cafe Cluny, Bar Breton chef-owner Cyril Renaud aims to lure sunstruck passersby with ice cream sold from his new sidewalk stand. Although vanilla and chocolate will be on hand, Renaud is experimenting with outré flavors like tarragon and carrot cake ($2 for a small, $3 for a large), in addition to crêpes filled with either Nutella or butter and sugar and folded into paper cones. The cart will be stationed outside the restaurant from 11:30 a.m. to 7 p.m. weekdays (254 Fifth Ave., nr. 28th St.; 212-213-4999).


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