After finishing most of the specialty “ Brains and Eggs,” on the menu, with the exception of the remainder in her takeout box, Michelle Klinger struggles to keep her eyes open, content that she has followed through on her promise that the would at least try the scrambled cow brains. “ I’m still fading,” says Klinger, her head resting on her arm, eyes roaming around to all the people still going strong long after 2 a.m.
