If you scroll through chef Andrew Gruel’s Twitter feed, you’ll see bright, colorful photos of mouth-watering seafood: split-top butter rolls filled with chilled shrimp, lobster, and crab, dripping with spiced aioli; maybe you’ll see a lobster-and-crab grilled cheese appropriately called the “clobster.”
But here and there, you might see a tweet like this, from November:
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