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Albion Gjinika said the berry mascarpone French toast and the barbacoa chilaquiles skillet have been customer favorites. The cafe is open 7 a.m.-2 p.m. Monday-Friday and 7 a.m.-3 p.m. Saturday-Sunday.
Before chef Saul Ayala cooked in decorated Italian restaurants and high-end bars in Boston, Dallas and New York City, he ...
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