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Week in Reviews

Photo: Watershed Pub/Facebook

This week, Seattle Times restaurant critic Providence Cicero checks out Northgate's newish Watershed Pub. The dough used to make pizza and pie folds (a calzone/wrap hybrid) is "breadlike and pliable, with good tension and chew," and topped or filled with "top-notch ingredients." Wash it down with 21 rotating taps. Two stars.

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