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Fire

We can't get enough of chef-owner Doug Katz's hip, crowded little dining room on Shaker Square, where a tandoori oven sears slabs of beef, pork, and lamb over mesquite coals -- at around 700 degrees -- sealing in the juices and sending clouds of fragrance wafting through the air. Even dishes that aren't given the tandoor treatment are lavished with attention and presented in a fashion that is bright and artful, but never pretentious. No wonder Fire, with its sleek, sophisticated, contemporary-American fare, has turned up the heat under the city's fine-dining scene.
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