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	<title>Eat Big Apple &#187; Tribeca</title>
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	<description>Taste and Tell</description>
	<lastBuildDate>Mon, 06 Sep 2010 22:53:05 +0000</lastBuildDate>
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		<title>Nobu &#8211; The birthplace of modern Japanese cuisine in New York</title>
		<link>http://www.eatbigapple.com/english/2010/08/23/nobu-the-birthplace-of-modern-japanese-cuisine-in-new-york/</link>
		<comments>http://www.eatbigapple.com/english/2010/08/23/nobu-the-birthplace-of-modern-japanese-cuisine-in-new-york/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 03:39:59 +0000</pubDate>
		<dc:creator>CS Hsia</dc:creator>
				<category><![CDATA[Japanese]]></category>
		<category><![CDATA[3Apples]]></category>
		<category><![CDATA[Nobu]]></category>
		<category><![CDATA[Nobu Matsuhisa]]></category>
		<category><![CDATA[Omakase]]></category>
		<category><![CDATA[Tribeca]]></category>

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		<description><![CDATA[Nobu impressed me the first time, but after that it just feels like a meal. Compared to places like Kyo-Ya, omakase Nobu is almost too predictable. A damn good meal, but nevertheless just a meal with little originality since the debut in '93.]]></description>
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		<title>Matsugen &#8211; 66 Reincarnate</title>
		<link>http://www.eatbigapple.com/english/2010/07/06/matsugen-%e2%80%93-66-reincarnate/</link>
		<comments>http://www.eatbigapple.com/english/2010/07/06/matsugen-%e2%80%93-66-reincarnate/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 16:06:41 +0000</pubDate>
		<dc:creator>jessie</dc:creator>
				<category><![CDATA[Japanese]]></category>
		<category><![CDATA[3Apples]]></category>
		<category><![CDATA[Jean Georges]]></category>
		<category><![CDATA[Matsugen]]></category>
		<category><![CDATA[Soba]]></category>
		<category><![CDATA[Tribeca]]></category>

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		<description><![CDATA[To that end, I tip my hat to Jean-Georges, who has taken Asian food and retained its subtle attraction. How much of that preservation is due to the Matsushita brothers operation, how much to Jean-Georges’ direction, who knows?]]></description>
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		<title>Sushi Azabu &#8211; So good it&#8217;s hidden!</title>
		<link>http://www.eatbigapple.com/english/2010/02/20/sushi-azabu-so-good-its-hidden/</link>
		<comments>http://www.eatbigapple.com/english/2010/02/20/sushi-azabu-so-good-its-hidden/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 18:14:45 +0000</pubDate>
		<dc:creator>CS Hsia</dc:creator>
				<category><![CDATA[Japanese]]></category>
		<category><![CDATA[4 Apples]]></category>
		<category><![CDATA[Azabu]]></category>
		<category><![CDATA[Omakase]]></category>
		<category><![CDATA[Sushi Azabu]]></category>
		<category><![CDATA[Tribeca]]></category>

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		<description><![CDATA[What I saw at the bottom of the stairs brought excitement and joy. A sushi bar with about 8 seats, 3 chefs behind the counter executing their craft, and a few tables along the narrow walkway. It felt like an utopia of Japanese cuisine, intimate and authentic. We sat down at the bar, which I have to admit is a first for me.]]></description>
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		<title>Wallsé &#8211; Kurt Gutenbrunner&#8217;s Austrian Gem</title>
		<link>http://www.eatbigapple.com/english/2010/02/16/wallse-kurt-gutenbrunners-austrian-gem/</link>
		<comments>http://www.eatbigapple.com/english/2010/02/16/wallse-kurt-gutenbrunners-austrian-gem/#comments</comments>
		<pubDate>Tue, 16 Feb 2010 07:26:57 +0000</pubDate>
		<dc:creator>CS Hsia</dc:creator>
				<category><![CDATA[Austrian]]></category>
		<category><![CDATA[4Apples]]></category>
		<category><![CDATA[Kurt Gutenbrunner]]></category>
		<category><![CDATA[Tribeca]]></category>
		<category><![CDATA[Wallsé]]></category>

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		<description><![CDATA[So to learn more about Austrian cuisine, a reservation was made at Wallsé, the restaurant by Kurt Gutenbrunner named after his home town in Austria. Since its inception in 2000, the restaurant has been tremendously successful, obtaining 2 stars from the New York times, and awarded a Michelin star since the guide started covering New York.]]></description>
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		<title>Marc Forgione &#8211; The son of a culinary legend makes his marc</title>
		<link>http://www.eatbigapple.com/english/2010/01/24/marc-forgione-the-son-of-a-culinary-legend-makes-his-marc/</link>
		<comments>http://www.eatbigapple.com/english/2010/01/24/marc-forgione-the-son-of-a-culinary-legend-makes-his-marc/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 05:23:25 +0000</pubDate>
		<dc:creator>CS Hsia</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[4 Apples]]></category>
		<category><![CDATA[American Food]]></category>
		<category><![CDATA[Forge]]></category>
		<category><![CDATA[Marc Forgione]]></category>
		<category><![CDATA[Tribeca]]></category>

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		<description><![CDATA[Carrying his father's legacy, and the weight of the last name, Marc Forgione opened his restaurant in 2008 under the name "Forge", a nickname he shared with his father.]]></description>
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		<slash:comments>1</slash:comments>
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