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The name translates to "dining in the dark,"an accurate description for meals served at this outpost of the high-concept Parisian restaurant. Diners, seated in a completely dark dining room, choose meat, fish, vegetable or chef's choice for the multicourse dinner, but don't find out the dish descriptions until the end of the meal. Pink's former private chef, Carl Alioto, dispatches French-influenced plates, like duck breast with pale aubergine caponata and crispy pork belly alongside roasted shallots and jus de tarragon, all delivered by—brace for it—blind servers.