KASS, J.
For some diners, consuming an appetizer of duck liver paté, rolled in pistachio, and served with lingonberry coulis and garlic pita points, followed by an entrée of venison au poivre, finished with a dessert of chestnut mousse gateau with apricot glace, is still more rapturous if preceded by a dry martini or ended with a cognac. To satisfy that want, Ballarin, Inc., which operates The Hungry I restaurant (Hungry I) at 71½ Charles Street at...
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