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FILLING A VOID: Benjamin Sukle, pictured in his kitchen at Oberlin, says he decided to open the restaurant, his second, because he wanted a place where people could get “some slices of fish, a pasta and some really good wine,” adding, “that’s a void I think needed to be filled.” / PBN PHOTO/RUPERT WHITELEY

National acclaim hasn’t stopped JWU grad Benjamin Sukle from focusing on...

Benjamin Sukle has spent nearly a decade perfecting his culinary craft in Rhode Island. After graduating from Johnson & Wales University with a B.A....
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