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Food

Glugs of Olive Oil, Flurries of Cheese and Two New Menus Every Day

Clare de Boer, one of the chefs at King restaurant in New York, July 5, 2018. De Boer and her business partners imagined their restaurant as a magical space where the food does not call too much attention to itself or get in the way of diners connecting with each other. (Sasha Arutyunova/The New York Times)