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Are You a Better Coach or Manager?

One of my favorite neighborhood trattorias in New York City shuttered recently. Being there, in the dining room with yellow stuccoed walls, wooden accents, and rustic linens used to bring back memories of pleasant dinners in a Tuscan farmhouse. Rooted at the chef’s bar, I loved watching cheeses, hams, olives, and breads being assembled on plates, and peering into the brick oven in the back corner, where the staff prepared roast pork, octopuses, and peppers. Bellavitae was a mid-priced Italian restaurant nested at an unlikely alley in a city straddling a grid of streets and avenues; Minetta Lane had but one other ...

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