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Mister Mao
In a dining room painted hot pink and emerald, chef Miles Eldridge builds a cuisine that refuses borders: fried chicken dumplings with date and poblano chutney, egg noodles glossed in butter and fish sauce, greens stewed with turmeric and coconut milk. The cooking is clever and unpretentious, a kind of cross-cultural riffing that works because the flavors are true.
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