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Mi Tocaya is all Diana Dávila’s own

The former Cantina 1910 chef returns with her progressive, personal, and provocative Mexican food.

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  • Ramen is, for a certain breed, the unattainable holy grail of soups. So it's initially disappointing that there are just a handful of them on Takashi Yagihachi's menu. They include the basic Tokyo-style, soy-based shoyu ramen and tan tan-men, a mildly spicy miso-based stew thick with ground pork and bulging meatballs that's the most satisfying bowl on the menu. The rest of it is given over to charcoal-fired skewers, side dishes, "tapas," and raw appetizers.…  read full review »

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