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Today Katharine Shilcutt filed an exclusive report on the new restaurant opening downtown, The Dark Horse, which will be serving human lardo. Commenter Evan Vinumguy T. had more info on the mysterious Chef Hamish, having worked with him in the past:

I was the wine director for Chef Hamish years ago. We served the blood of wild animals fermented with indigenous herbs and spices from mountain ranges around the world. Every selection was awarded 100 points from Robert Parker's pool boy.

Didn't think we could be more excited about this, but should have known better...

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