NOBU GROUPIE REPORT

A Nobu-lovin’ FrontBurnervian Foodie suggests:

My wife and I are fans of the Miami and Las Vegas locations and thought maybe Dallasites new to the restuarant would appreciate a little guidance. Here’s what to order: Live scallop sashimi in jalapeno sauce, tuna tartar, lobster salad, rock shrimp tempura in spicy sauce, baked cod in miso sauce, and the three ice cream dessert. Also, take a bamboo of the Mahusita sake-it’s made in Japan and only available at the restaurant in the U.S.

Hmm. That all sounds so Post Modern to me. Baked cod in miso? Didn’t Chris Ward do that, like, five years ago? At press time, the new reservation number for Nobu remains unchanged.

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