[lbo-talk] NYTimes.com: Things Get Messy When Bartenders Crack an Egg

shmage at pipeline.com shmage at pipeline.com
Wed Feb 3 07:44:20 PST 2010


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uh-oh, too much regulation?

DINING & WINE | February 03, 2010 Things Get Messy When Bartenders Crack an Egg By GLENN COLLINS After the Department of Health cited Manhattan's Pegu Club for serving a cocktail that contained raw egg, some mixologists are thinking twice before cracking a shell.

http://www.nytimes.com/2010/02/03/dining/03eggs.html?emc=eta1

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