It was cold outside – many minus degrees cold – but I could not go back into the restaurant; there really was not enough space inside. Just standing at the bar, awaiting Aaron and DB’s arrival, I had already been jostled this way and that, tapped here by waiters trying to hang coats on the world’s most-stuffed coat rack and slapped there by the front door flying open with incoming diners. I had only been in there five minutes.
Food Snob 
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