How did a talented bread man end up opening a fantastic new bakery in the lobby of 40 Worth Street? These days it's possible to eat just about anything anywhere. And if you're a roving omnivore like the Underground Gourmet, you don't restrict your calorific intake to a particular setting - certainly not to your own kitchen or the type of restaurant that spoils its guests with actual chairs with backs and tables with legs.
http://ift.tt/1rryqvB
http://ift.tt/1rryqvB
No comments:
Post a Comment