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Ruth Reichl Wire

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photo-ruth.jpgRuth Reichl takes another stroll through the L.A. restaurant scene, starting in SGV's Shanghai #1 Seafood and ending at Walter Manzke's Republique. Beginning with "the food is just so good now!" the former LA Times critic and Gourmet Magazine editor digs Jar's 1930's style bar scene (and lemongrass chicken), Bestia's exuberance (though she's not a huge fan of the offal dishes), and comments on Republique's transformation of the old Campanile space that "[keeps] the bones of the place but [makes] it somehow even lovelier." [Ruth Reichl]

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