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Your tongue is no one else's tongue.

When I said “flavor’s the very essence of a sylph,” this is something of what I was getting at: “The first time I ate at Carbone, the nostalgia-steeped temple to red-sauce Italian that opened in 2013 in New York’s Greenwich Village, I was two Gibsons in when my penne alla vodka arrived, and I took my first bite, a transcendent roundness of cream and tomato and heat, just as the Cavaliers’ ‘Last Kiss’ started playing on the sound system. My contentment in that moment was so comprehensive, so powerfully complete, that I was horrified to realize that I was crying—weeping literal, actual tears—as I ate my meal, one of the loveliest and most profound of my life. When I came back a few months later, repeating my order to the letter, it was just a nice plate of pasta.”

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