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From Eater, Washington D.C. (July 2017)

Hazel executive chef Rob Rubba admits to being obsessed with this nearly 50-year-old meat palace. "The smoke and pit-style cooking is where it's at. Plus the place is a total time warp," he says.

To read more:
http://dc.eater.com/maps/dc-chefs-day-trip-restaurants


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