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Question Of The Week

What makes a dive a dive?

In other words, just what are the criteria for a dive? And do bars like Lee Harvey's that look dive-like by design count?

Results from last week, in which we asked about the best unknown chefs in Dallas. A disappointingly short list, but here goes:

Mike Smith--2900
Chad Houser--Parigi
Marco Segovia--The French Room
Dan Landsberg--Tillman's

Oh, well. There are several we could add.

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