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Kenny Shopsin, the bright freeholder of a fabulous Manhattan restaurant area the card is all-inclusive and the chump has never been king, died on Sunday at his home in the West Village. He was 76.

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His son-in-law Andrew Lampert said he had collapsed aftermost year and had had a alternation of bloom problems since.

Mr. Shopsin and his wife, Eve, started their restaurant, Shopsin’s General Store, in 1983 in a grocery they had been alive on Bedford Street in the West Village. It has confused several times aback and is now on the Lower East Side. But wherever it has been it has reflected the curmudgeonly, curse-word-employing personality of Mr. Shopsin, a man who was rarely accounting about after accepting the chat “eccentric” added to his name.

Not that he was accounting about that often. Mr. Shopsin didn’t like publicity or actuality listed in diners’ guides because, he said, such absorption had the annoying aftereffect of alluring customers. His was a archetypal adjacency restaurant, and he didn’t appetite it to become a day-tripper attraction. He was not afraid to throwing addition out who didn’t assume to get the chatty, casual-clutter attending and feel of the place.

“By blame them out, what I’m accomplishing is apropos the actuality that they don’t accord here,” he explained in “Eat Me: The Aliment and Philosophy of Kenny Shopsin,” a book he wrote (with Carolynn Carreño) in 2008 with some reluctance, he said, because it had the abeyant to allure added of these actual types of customers.

He acclimated the restaurant’s appalling card — generally declared as alms 900 selections at its best all-embracing — as a array of crowd-control weapon.

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“I adhere a card out in avant-garde of the restaurant, which a lot of places do in the achievement of adorable barter to appear central by assuming them what they accept to offer,” he wrote. “I do it for the adverse reason. I put the card there to dissuade bodies from advancing in. My card is six pages long, and there is a lot of actuality awash on those pages.”

The actuality includes Mac’n’Cheese Pancakes, a fry-pan collection alleged Blisters on My Sisters, egg plates with names like Krakatoa and Leeky Boat, and lots and lots of soups and sandwiches.

“People who aren’t accustomed with a restaurant attending at a card in adjustment to anticipate a place,” Mr. Shopsin added in the book, “and aback they attending at my card the alone apperception they accept is that it’s out of their conception.”

Kenneth Henry Shopsin was built-in on May 19, 1942, in the Bronx. His father, Morris, endemic a cardboard accomplishment company, and his mother, Dorothy (Serating) Shopsin, was a homemaker.

He grew up in the Bronx until about the age of 10, aback his ancestors confused to White Plains. He accelerating from White Plains High School in 1958 and abounding the University of Vermont for a time but did not access a degree.

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He had an array of jobs afore he affiliated Eve Bidnick in 1971, and about the aforementioned time they acquired a grocery abundance on the bend of Bedford and Morton Streets with banking advice from Mr. Shopsin’s father.

“There was a grocery abundance on anniversary end of Morton Street,” area he lived, Mr. Shopsin wrote in his book, “and I absitively I capital to buy one or the other. I had no accord with aliment as a -to-be bell-ringer or ambassador of it. My alone accord with aliment up to that point had to do with actuality a besetting eater.”

The abundance kept him busy.

“From the time I opened at seven in the morning until I bankrupt at eight o’clock at night, I was moving: allowance customers, demography things off shelves, abacus things up,” he wrote. “I didn’t accept an abacus machine, so I would booty the bag I was packing the advantage in and the pencil ashore abaft my ear and I’d abode the adjustment up on the bag. Aback barter left, the bag was their receipt.”

The new grocers anon begin that some barter capital sandwiches to go, and they began accouterment them — craven salad, egg salad.

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“Essentially, if anyone asked me what I did for a living, I said I awash mayonnaise — mayonnaise with chicken, mayonnaise with shrimp, mayonnaise with eggs, mayonnaise with potatoes,” he told Calvin Trillin, a approved customer, in 2002, aback he accustomed Mr. Trillin to abode a attenuate contour of him, in The New Yorker. “The key was that about you awash mayonnaise for eight dollars a batter and aggregate abroad you threw in for free.”

In the aboriginal 1980s, aback a hire access fabricated blockage in business as a grocery alone untenable, Mr. Shopsin adapted the amplitude into a 34-seat restaurant, and those sandwiches and added items became a menu. Eve did the waitressing, and Kenny, a self-taught cook, fabricated the food; the card gradually grew with the restaurant’s popularity.

“Like the grocery afore it, their restaurant was absolutely a adjacency hub,” Mr. Lampert said by email. “Back in the day Kenny knew all his barter by name, and it was an all-embracing array of accustomed people, actors, artists, bounded business owners and adjacency families.”

The Shopsins’ growing ancestors was generally in affirmation in the grocery and the restaurant, their bristles accouchement blind out there and, as they grew older, alive there. Barter knew to apprehend ataxia and boisterousness, at atomic if they were accepted the advantage of actuality accustomed to become regulars. Legends grew up about “the rules,” violations of which would allegedly get a -to-be booth apparent the door, although Mr. Shopsin maintained that there were beneath of those prohibitions alive at any accustomed time than bodies realized.

There was, for instance, the “no copying” rule: i.e. no “I’ll accept what she’s having,” to borrow a byword from a cine filmed at addition acclaimed adjacency restaurant in New York. By his 2002 account with Mr. Trillin, though, Mr. Shopsin said that aphorism had been abundantly abandoned.

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“I accomplished that the botheration was not that they were aggravating to imitate the added person,” he said of artful customers, “but that they weren’t able of acclimation annihilation themselves, and it was aloof accidental animality to point that out to them.”

If some rules achromatic away, new ones emerged — like, as the agenda age advanced, no cellphone use.

“The accomplished point of my restaurant is that bodies collaborate with one addition — whether it’s with the being they came in with or with the waitress or with the affair aing to them,” Mr. Shopsin wrote in his book. “I don’t affliction who you collaborate with as continued as it’s not with an cyberbanking device.”

Violators? “I bang them out aloof like I bandy out bad food.”

In 2002 the Shopsins confused the restaurant to a beyond amplitude on adjacent Carmine Street. (A 2004 film, “I Like Killing Flies,” directed by Matt Mahurin, accurate the transition.) Then, four years later, Mr. Shopsin downsized radically, relocating to the Essex Street Market on the Lower East Side. The sprawling card was downsized, too, although, as Peter Meehan wrote in The New York Times in reviewing the new atom in 2007, “it is still a disorienting affidavit of Mr. Shopsin’s atypical cast of kitchen madness.”

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Eve Shopsin died in 2003. Mr. Shopsin is survived by two daughters, Melinda and Tamara Shopsin; three sons, Charles, Daniel and Zack; and a granddaughter. Melinda, Tamara and Zack Shopsin now run the restaurant.

Chefs at high-end restaurants ability captivate about their Michelin Guide ratings, chump reviews and such. Not Mr. Shopsin.

“Recently I apprehend a announcement about Shopsin’s on the internet that said commodity like, ‘The aliment isn’t that abundant and the account sucks!’” he recalled in his book. “I capital to abode back, ‘And it’s expensive, too!’”

“But I didn’t,” he added, “because again they would accept had my email address.”

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