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- Reuben Eggroll
all the ingredients of a reuben sandwich in a homemade wonton skin and deep-fried (egg is in the wonton skin and thousand islands dressing...oh, in the name too); thousand islands dressing is used as dipping sauce; looks good
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4.5 out of 5
2589 ratings |
framed pictures/magazine covers covered wall-to-wall; dollar bills hanging off the restaurant ceiling and plastered on walls |
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- Foot-Hi Lemon Meringue Pie
each pie uses 12 egg whites to create the foot-high meringue topping
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4.0 out of 5
283 ratings |
country kitchen decor |
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- Strawberry Souffle
serves 2 to 4 persons; "best souffle I've ever had...hands down!"-Alton Brown
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4.0 out of 5
696 ratings |
it's a souffle restaurant |
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- Huevos Barbacoa Con Chile D'Arbol Salsa
marinated, slow-cooked shredded beef w/ two eggs on corn tortillas, topped w/ pintos, salsa and Cotija cheese; looks good
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4.0 out of 5
1655 ratings |
in historic pueblo-style adobe w/ festive dining room lined with hand-painted Mexican tiles and murals; Other Recipes: Tamal Dulce |
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- Truffled Egg Toast
Amish egg yolks embedded inside a slice of toast, surrounded by fontina cheese, toasted (to melt the cheese) and then topped w/ white truffled olive oil
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4.0 out of 5
287 ratings |
[CLOSED]; opened in 1998; "Ino" means small in Italian...small wine bar; mentioned in mutliple publications (Esquire, New York, Martha, others) |
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- Lobster "Begula" Pasta
tin can lined w/ lobster meat, a poached egg, Hollandaise sauce and topped w/ black-dyed couscous pasta (making it look like Beluga caviar...and hence the different spelling in the name)
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4.0 out of 5
248 ratings |
[CLOSED]; James Beard Award winner 2007 (Outstanding Chef, Outstanding Wine Service); meal at the grill-side table inside the kitchen is available |
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- "Bacon and Eggs"
not your traditional bacon & eggs dish; super-slowly cooked hard-boiled egg placed on black truffle polenta and surrounded by diced tuna belly; "best bacon and eggs in the Universe"-Frank Bruni
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4.0 out of 5
231 ratings |
[CLOSED]; opened in 1993; French-Mediterranean dishes are original interpretations of classic flavors from France, Spain and Italy; received a James Beard Foundation nomination for Outstanding Restaurant in 2007 |
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- Ultimate Steak & Egg Sliders
medallion filet mignon steaks; eggs that are cooked frittata-consistency and creamed spinach sandwiched between sliced bacon & cheddar muffins (used as buns) dipped in egg wash and pan fried; looks good
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4.0 out of 5
581 ratings |
[CLOSED]; one of the "Best New Restaurants in America, 2009" (Esquire magazine) |
