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FoieWire

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Helena Herbie Brown and Helen Springut, the duo behind this is not a pop-up, a sort of management company, have been teasing out the fact that this week's pop-up will, maybe, probably be serving foie gras. From February 28 until March 3, Chef Phillip Frankland Lee (D'Cache, Wolf Cuisine) will serve a five course menu for $50/person. Check with servers about off-the-menu specials, such as the foie. [ELA]

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