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In the magazine this week: Brooklyn Star's startup costs, openings, Govind Armstrong's linguine recipe, and more.
Armstrong's making moves to open his artisanal burger bar in NYC.
"I had the spicy Berkshire pork ramen. That bowl fills me up in a good way, makes me happy."
He'll be working with Govind Armstrong and focusing on in-house cures and new marination techniques.
Expect celery and bacon soup, and a fourteen-seat charcuterie and salt bar.
We got our first tastes of the as-yet unopened restaurants last night.
Chicago is coming on strong, picking up chefs from all over.
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