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Last week in the New York Times, Frank Bruni takes a look at the trend towards creative non-alcoholic cocktails on the menus of restaurants in the city, including at the Flatiron’s Craft restaurant (43 east 19th street). Specifically he tries the yuzu and rose spritz and the kumquat-and-fennel smash at Craft. Read more www.nytimes.com/2011/02/18/dining/18tipsy.html.

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