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Success is in the Details for Chef Vincenzo Betulia

June 1, 2017

Seven days after opening his third restaurant, The French, chef Vincenzo Betulia stands at the entrance to its open kitchen and surveys the scene. It’s early in the evening, about 6 p.m., but already tables are starting to fill up. Still the kitchen remains relatively serene, thanks to a stringent reservations policy set for the brasserie’s infancy stage to ease the operation’s introduction to the Naples dining crowd.

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