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The Coterie Room's drawling menu of Southernisms would be instantly familiar to anyone who's spent time below the Mason-Dixon, but Brian McCracken and Dana Tough's cooking methods don't have any regional antecedents. Fried chicken takes a trip through the sous-vide machine, and cracklings are crafted from tapioca and ham stock. Both dishes are incredibly good, and fine examples of the Belltown restaurant's tendency to make the salty, saltier; the cheesy, cheesier and the rich, richer. Bring your self-restraint to resist a second helping of the mac-and-cheese.
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