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From Food & Wine, Nov 2008

“At his upcoming burger boutique, Blais will practice molecular gastronomy at a liquid-nitrogen milk-shake bar (look for the Krispy Kreme shake) and prepare unusual burgers in varieties like lamb and wagyu beef with foie gras...” MORE>>

– “Where to Go Next: Atlanta”

Last updated November 2008 lastArticle = 11/2008 and lastAward =