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  • I was at The Station for lunch yesterday for maybe the tenth time. They've spent some money renovating since I was last there and it was downright nice. However, we ordered well before noon (as in, well before any lunch rush) and the bloody fries served to us were cold. When I worked in restaurants, it was a simple matter to cook fries to order. Really, why is it so difficult to serve a hot french fry?
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