What Makes a Restaurant Name Cool? | Bon Appétit
"Or maybe, as Rosner points out, you’re so attuned to the zeitgeist, like New York’s Major Food Group, that you’d prefer to shrug off fine dining and call your place Dirty French." - ByMaggie Hennessy
"Or maybe, as Rosner points out, you’re so attuned to the zeitgeist, like New York’s Major Food Group, that you’d prefer to shrug off fine dining and call your place Dirty French." - ByMaggie Hennessy
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