It was a very optimistic view of the world, very positive. She would always say, work hard, take risks. If you make a mistake, don’t apologize, and, above all, have fun. And, you know, she would sum it up by saying, bon appetit.
"They do the most amazing fried chicken, boneless fried chicken," Bon Appetit's restaurant and drinks editor Andrew Knowlton said. "The line starts at 5:30 in the afternoon, no reservations."
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