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soubou.jpgIn a recent Q & A with the Times-Pic's Susan Langenhennig, Soubou chef Juan Carlos Gonzalez had these words of praise for today's erudite diner: "I think people are generally more educated about what's going on with food, where they go out to eat and what chefs are doing. They're expecting more, and they want more excitement. What's next? Cocktails follow that." [TP]

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