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Monday March 30, 2015
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drawing of Passport restaurant

Passport reviewed

Foibles of youth

From the February, 2011 issue

Running a restaurant is hard work. The product is perishable, the work force often uneven, the customers unpredictable. The owners can only hope that their chosen concept, menu, and decor fit the public's current mood and that their restaurant's location proves advantageous rather than detrimental. So why would anyone bother? Because when everything works--when

 
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