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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.
