The long, long wait is over: now you can finally know what chef Brian Poe of Poe's Kitchen at the Rattlesnake and the Tip Tap Room ate for breakfast, and every other meal, thanks to this piece in The Phoenix. "11:30 am: A teaspoonful of each stock at the Tip Tap Room (lamb, veal, chicken, turkey, and mushroom) and one of each potato (creamed corn, tapenade, horseradish, chevre, and chive and seven bacon)." [TP]
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