Friday, April 10, 2009

Canuck in the City

What happens when an oyster master from PEI spends nearly half a year setting up a restaurant in New York City?

"I found it to be the hardest five months of my life.”

John Bil, who was in town to help set up a new seafood restaurant on the Upper East Side, reflects on the experience with Frank Bruni on Diner's Journal.

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