(Continued from page 5) Principals: Stuart Brioza and Nicole Krasinski, chef proprietors Concept: Creative food using local ingredients in an industrial space. Hook: Imaginative presentations served dim-sum style. Signature dishes: • Quail (the restaurant’s namesake, the state bird of California) deep-fried in a buttermilk batter and served on lemon-stewed tomatoes. $9/$18) Prices: Most items on the dim-sum carts are under $5. Why it's cool: Rolling ...

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