ELV Gets Cheesed Off

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When a fellow critic says something truly idiotic (in print no less) along the lines of: “The cheeses at Morels are every bit as ripe and well conditioned as anything I’ve had at Robuchon or Savoy,” ELV has two choices: he can either let the stench of such know-nothingness hang in the air like the odor of sun-baked Limburger, or he can set the record straight (and, once again, call out the never-ending cheer-leading that passes for food reporting in our humble burg).

Guess which path we’re taking?

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