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Restaurant Review

Don't let Dante's menu intimidate

Don't let Dante's menu intimidate

The tuna tartare, a plate of ahi tuna, mixed with toasted sesame seeds and shallots and topped with sliced avocado, stands out at Dante's Fire, 2526 E. Grant Road.

July 25, 2013 12:00 amLoading…
Don't let Dante's menu intimidate

Don't let Dante's menu intimidate

The Parpadella Diablo is a plate of thick pasta noodles with large chunks of chorizo and crab. In the background, owner and owner-general manager Jon Tuck serves drinks.

July 25, 2013 12:00 amLoading…
Review: Don't let Dante's menu intimidate

Review: Don't let Dante's menu intimidate

Looking through the menu at Dante's Fire can be a little, well, daunting.

July 25, 2013 12:00 am Photos

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Things are heating up

Things are heating up

Dante's Fire introduced new happy hour specials and new menu items on Friday.

July 25, 2013 12:00 amLoading…
Falora Pizza serves slice of Naples

Falora Pizza serves slice of Naples

Head pizzaiolo Joseph Tellez at Falora works out a circle of dough that will be topped with just tomatoes, basil and mozzarella for the Margherita ($13), a classic Neapolitan pizza. It will be baked in a wood-burning pizza oven from Italy.

June 06, 2013 12:00 amLoading…
Falora Pizza serves slice of Naples

Falora Pizza serves slice of Naples

The pizza chef at Falora Pizza + Espresso doesn't seem to mind.

June 06, 2013 12:00 am Photos

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Falora Pizza

Falora Pizza

Falora is dressing up its Neopolitan pizzas with red, white and blue ingredients for the Fourth.

June 06, 2013 12:00 amLoading…
Promise of Wild Garlic disappoints

Promise of Wild Garlic disappoints

One of the menu items at Wild Garlic Grill is the grilled cabrilla sea bass fillet with heart of palm, avocado tapenade and a sun-dried-tomato risotto.

March 07, 2013 12:00 amLoading…
Promise of Wild Garlic disappoints

Promise of Wild Garlic disappoints

This is a tale of two dinners.

March 07, 2013 12:00 amLoading…
Grill-it-yourself meats spice up Azian

Grill-it-yourself meats spice up Azian

Larry Conrad III, 6, and his father Larry Conrad put meat on a grill on a dinner table at Azian, where you cook your own barbecue. A server will guide you through the process and mix sauces.

March 29, 2012 12:00 amLoading…
Grill-it-yourself meats spice up Azian

Grill-it-yourself meats spice up Azian

Larry Conrad dishes raw meat from the well-stocked buffet at Azian. The meats are marinated and there's a slew of accompaniments, such as kimchi, scallions and garlic. You pick the meat it and cook it at the grill in the center of your table.

March 29, 2012 12:00 amLoading…
Grill-it-yourself meats spice up Azian

Grill-it-yourself meats spice up Azian

ABOVE: John Nguyen prepares shrimp tempura at Azian, a sushi and Korean barbecue restaurant.

March 29, 2012 12:00 amLoading…
Grill-it-yourself meats spice up Azian

Grill-it-yourself meats spice up Azian

LEFT: Sushi is not a buffet and some special sushi dishes are additional to the all-you-can-eat price.

March 29, 2012 12:00 amLoading…
Grill-it-yourself meats spice up Azian

Grill-it-yourself meats spice up Azian

As children, we were bombarded with dinner rules: No elbows on the table, don't talk with your mouth full, don't throw milk in your sister's face. The joy of being a grown-up is that you figure the dining rules you have to learn are behind you. Not at Azian.

March 29, 2012 12:00 am Photos

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