Using tongs, Jim Moran sticks a long, thin piece of wire into the small but very hot fire of the blacksmith’s forge.
When he removes the metal, the tip is white hot.
Almost always, time constraints require that our restaurant reviews be written on the basis of one visit. But, in the case of Fifty South, I was able to drop by a few times and get a better sense of the place and the food before putting fingers to keyboard....
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