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	<title>The SunBreak &#187; The Marc</title>
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	<description>Curious Georges in a conversation with Seattle</description>
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		<title>Dining Is Slightly Off the Mark in Walla Walla Wine Country</title>
		<link>http://thesunbreak.com/2014/05/06/dining-is-slightly-off-the-mark-in-walla-walla-wine-country/</link>
		<comments>http://thesunbreak.com/2014/05/06/dining-is-slightly-off-the-mark-in-walla-walla-wine-country/#comments</comments>
		<pubDate>Tue, 06 May 2014 20:30:06 +0000</pubDate>
		<dc:creator><![CDATA[Jay Friedman]]></dc:creator>
				<category><![CDATA[Travel]]></category>
		<category><![CDATA[Andrae's Kitchen]]></category>
		<category><![CDATA[Bacon & Eggs]]></category>
		<category><![CDATA[Brasserie Four]]></category>
		<category><![CDATA[Colville Street Patisserie]]></category>
		<category><![CDATA[Marcus Whitman Hotel]]></category>
		<category><![CDATA[Public House 124]]></category>
		<category><![CDATA[The Marc]]></category>
		<category><![CDATA[walla walla]]></category>

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		<description><![CDATA[My Facebook feed is constantly full of Seattle friends visiting Walla Walla. I hear a lot about the incredible wine, but the restaurant reporter in me wants to know: What about the food?<div class="tentblogger-rss-footer"><hr /><p>You are reading an excerpt from  <a href="/?p=900116">Dining Is Slightly Off the Mark in Walla Walla Wine Country</a>.</p><p>The SunBreak supports RSS for you diehard RSS readers out there.</p></div>]]></description>
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		<title>Seattle Dining: Too Much Kitsch, or Not Enough of It?</title>
		<link>http://thesunbreak.com/2013/10/15/seattle-dining-too-much-kitsch-or-not-enough-of-it/</link>
		<comments>http://thesunbreak.com/2013/10/15/seattle-dining-too-much-kitsch-or-not-enough-of-it/#comments</comments>
		<pubDate>Tue, 15 Oct 2013 21:30:45 +0000</pubDate>
		<dc:creator><![CDATA[Rachel Breiwick]]></dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[absinthe]]></category>
		<category><![CDATA[deviled eggs]]></category>
		<category><![CDATA[food]]></category>
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		<category><![CDATA[James Beard House]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[New York City]]></category>
		<category><![CDATA[October 19]]></category>
		<category><![CDATA[or Not Enough of It?]]></category>
		<category><![CDATA[Oregon coast sea bass]]></category>
		<category><![CDATA[oyster and fried geoduck]]></category>
		<category><![CDATA[pacifique]]></category>
		<category><![CDATA[Rachel Breiwick]]></category>
		<category><![CDATA[seattle dining]]></category>
		<category><![CDATA[Seattle Dining: Too Much Kitsch]]></category>
		<category><![CDATA[seattle food]]></category>
		<category><![CDATA[seattle kitsch]]></category>
		<category><![CDATA[The Marc]]></category>
		<category><![CDATA[the marc restaurant]]></category>
		<category><![CDATA[The marcus whitman hotel]]></category>
		<category><![CDATA[The Sunbreak]]></category>
		<category><![CDATA[VUDE]]></category>

		<guid isPermaLink="false">http://thesunbreak.com/?p=898758</guid>
		<description><![CDATA[In the burgeoning food scene that is Seattle 2013, we&#8217;ve already seen a great many thing that can happen on a plate. And lately it seems that chefs everywhere are showing us just how zany they can be with their ingredients &#8212; but is taste getting passed to the back burner? Though some of Seattle&#8217;s food interests &#8230; <a href="/2013/10/15/seattle-dining-too-much-kitsch-or-not-enough-of-it/" class="more-link">Continue reading <span class="screen-reader-text">Seattle Dining: Too Much Kitsch, or Not Enough of It?</span> <span class="meta-nav">&#8594;</span></a><div class="tentblogger-rss-footer"><hr /><p>You are reading an excerpt from  <a href="/?p=898758">Seattle Dining: Too Much Kitsch, or Not Enough of It?</a>.</p><p>The SunBreak supports RSS for you diehard RSS readers out there.</p></div>]]></description>
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