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Upon his move to Ray’s Boathouse, sous chef Sarah Lorenzen replaced tenured executive chef Wayne Johnson but the Mediterranean-inspired menu has changed little in the transition. Small plates showcasing fresh shellfish and local produce, including a paella thoughtfully sized for one, and ever-popular potato croquettes remain. And in addition to its seasonal cuisine, Andaluca offers a respectable wine list, with a small but excellent selection of regional and Washington bottles.
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