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- Make Your Own Pizza
personalized par-baked pizza crust is brought to your table where you add your sauce, cheese, toppings, and then they bring it back to the kitchen to bake; looks fun
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4.5 out of 5
4640 ratings |
contemporary Italian restaurant featuring pasta, pizza, seafood & meat, plus wine & cocktails |
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4.0 out of 5
2317 ratings |
est. in 1991; "functional funky-industrial atmosphere to compliment her (owner Terryl Gavre) quirky eclectic style of cooking" (from its website) |
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- Mussel Bisque
seafood bisque w/ mussels served en Croute (w/ pastry puff on top of bowl...like a pot pie); at service, waiter breaks a hole in crust and pours in some cream sherry from Spain
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4.0 out of 5
439 ratings |
opened in 1984; California cuisine with a touch of Italian, French, Spanish and Asian |
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- Philly Cheese Steak Sandwiches
free during happy hour (M-F, 4-7pm)
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4.0 out of 5
762 ratings |
[CLOSED] |
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- Dulce de Leche Cake
looks good
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4.0 out of 5
3740 ratings |
opened in 1988; chef/owner studied pastry-making at the Cordon Bleu (in France) |
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4.0 out of 5
513 ratings |
opened in 1951; the place to power lunch; brass plaque commemorating a 1969 women's successful sit-in known as "the Grant Grill invasion" protesting men's only sign during lunchtime |
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- Oxtail Gnocchi
oxtail brined 2 days & braised 4 hrs; w/ roasted garlic, parsley, chives, sherry, horseradish & parmesan; looks good
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4.0 out of 5
1861 ratings |
focusing on rustic, wood-fired dishes; seasonal, Mediterranean flavors |
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4.0 out of 5
6286 ratings |
started in 1969; moved to current location in 1991; recognized as one of the top 5 burger joints in the country by CNN (2009); "No Shoes, No Shirt, No Problem" (it's a block from the beach); decor consists of wall-to-wall license plates |
