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Restaurant Details

For anyone old enough to remember when chop suey and Cantonese pressed duck were the pinnacle of North Coast exotica, a stop at this circa-1935 eatery will be a trip down memory lane. But while the vibe is decidedly old-fashioned, chef Scott Wu's insistence upon freshness and quality makes everything seem entirely up-to-date.

Features: , , , ,

Price: $$
Payment Type: MasterCard, Visa, cash, ATM/Debit

Reservations: Accepted

Attire: Casual

Parking: Meters, Street

Reviews:

Review:
02-21-2007

Reviews/comments (3)
4.6 out of 5

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