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Best Tastes of 2012
Eboshi’s “appetizer” of Donporo Pork Belly that is out of this world
By
Elise Thompson
|
Published
December 13, 2012
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Full size is
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Kotohira's udon is made on-site. I order Nabeyaki Udon, with shrimp tempura, chicken, shiitake mushrooms, greens, an egg and kamaboko, a slice of fish cake that my friend refers to as fish bologna. I love that it is de regeur to slurp your noodles, but I have to admit I have left more than once with a stippling of teensy burns across my chest from the spattering hot broth. So worth it.
Earlez Grille's split and grilled beef dog is just a little spicy, like a bratwurst without being too fatty. The chili is fantastic and definitely something to base a reputation on.
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