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Week in Reviews

Hanna Raskin takes the heat—or lack there of—at Shoreline's SanMaRu Grill. After a disappointing heat-stroke, she asks the question, "Why are Korean chefs leery of setting Caucasian tongues on fire?" Heongsoon Park, chef/owner of Chan, says Korean restaurant owners are especially sensitive to causing discomfort. [Seattle Weekly]

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