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  • Chefs need a training in what "a la vodka" sauce consists of. I am born and raised right outside New York City and grew up in a Italian household and worked in an Italian restaurant, never have I seen "a la vodka" sauce thin and grey. If that is how they choose to prepare it they should provide a description of the dish like every other pasta dish has on the menu so it not misleading. Disappointed is an understatement.
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