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3rd Corner (San Diego)

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3rd Corner (San Diego)

stevuchan | | Dec 12, 2006 08:12 PM

I'm a big fan, usually don't make it past the pate sampler and cheese board. However, I had the braised short ribs the other night and they were "Flaken" cut, I've never been served braised short ribs this way, I found it unappealing and overly chewy. Was it just an off night, anyone else ever have short ribs this way (korean style excluded)? Mash and sauce were executed well, and for $13 it was a bargain, but the wrong cut just killed the dish.

Cheers

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