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Kawa Ni
Japanese
A former firehouse turned izakaya where Chef Bill Taibe's Connecticut-inflected Japanese cooking trades convention for curiosity: scallop crudo brightened with grapefruit and dill, kung pao chicken karaage, kimchi udon dressed like carbonara. The bar welcomes walk-ins into a relaxed, convivial room built for drinking sake and nibbling across the menu's freewheeling range.
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