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It took two years and $3.75 million to get Bacar Restaurant in San Francisco up and running. Construction costs doubled the original estimates, and the three partners -- general manager David O'Malley, executive chef Arnold Eric Wong and wine director Debbie Zachareas -- had their share of heart-pounding anxiety.
For the full article, check out the new issue of Wine Spectator, on newsstands September 30, 2001.
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