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The Death of Eccolo

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2009_08_eccolo2.jpgSamin Nosrat, the sous chef at the now-deceased Eccolo, recounts his her restaurant's untimely demise. Most of Eccolo's financial struggles are familiar ones—i.e., the dilemma of compromising ingredients, plus small crowds—but in a bittersweet turn, the restaurant's final week was packed: "We kept hearing from people, 'I wish I had come more.' We wished it, too." The lesson here? Support your favorite restaurant, lest it disappear because no one goes there. [Chron]

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