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 Alibi V.15 No.23 • June 8-14, 2006 
Sene the sushi chef is a master of presentation.

The Dish

All the News That's Fit to Eat

This Just In: Cuban Food!--Over the last few years, the scrap of Central between Carlisle and San Mateo has struggled--rather unsuccessfully--to become the only Little Carib neighborhood in Albuquerque. And I've held my breath through it all.

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Restaurant Review

Eurasia Bistro

Galactic food—and prices to match

I still find people who won’t try sushi. And I’m always amazed when I do. Sushi has been incredibly popular here in the states since the ’80s, and even after its peak during the “Miami Vice” years, sushi restaurants have multiplied like so many Starbucks in just about every major city. But, sadly, the idea of raw fish, rice and seaweed will still strike fear in the hearts of the uninitiated. At its mere mention I still get “the face” (pursed lips, squinchy eyes and wrinkly nose) and hear things like “Eeeuuuuck! It’s rawww!” Or my favorite response: “Those weird rich people in New York eat that, right?”

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