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The clipping this text was read from
The clipping this text was read from

and Washingtonian began to rank them so highly.

The staff has remained consistent. DeLouise says, “We don’t have a big turnover. It’s hard to find new people. I like to keep the old ones.”

What keeps the restaurant so interesting is that the menu changes every three weeks. DeLouise says, “We change things pretty regularly. So it’s easy to keep up with seasonal adjustments.”

DeLouise says the menu

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