any one tried the new fort ave restaurant?
A couple of threads here mention it, and the comments have been generally quite good:
http://www.chowhound.com/topics/427207 (Baltimore Restaurant Week)http://www.chowhound.com/topics/456685 (Nasu Blanca report)
Do You Need a Pricey Culinary Degree to Be a Top Chef?
Nasu Blanca review
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