Tuesday, 3 December 2013

Posted by jinson on 19:39 No comments
Charlie Bird leans heavily on cheese, salt and crunch (and warm smiles).
    

By DAVID WALDSTEIN 04 Dec, 2013


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Source: http://www.nytimes.com/2013/12/04/dining/reviews/restaurant-review-charlie-bird-in-soho.html?partner=rss&emc=rss
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