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Set on the Seventh Street dining drag, this one-off principle from repeat restaurateur Chris Collins is totally off the hook.

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Shared from: Krystiana and Dave Rizo score big with their Texas-themed, plant-forward, East Town dining establishment and doughnut shop

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River Jetty Dining establishment Group is expanding, opening 3 new dining establishments with one in Newport Beach, called A Crystal Cove coming Wednesday, May 25, and two in L.A. County by year's end.

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On the Table The Heights restaurant uses an enjoyable, creative menu and a white wine list to match.

Making restaurant-quality dehydrated food is extremely hard. There are limitations to the kinds of foods you can dehydrate, especially when it comes to fat content. Drawing all of the water out of proteins does horrible things to texture. Seasoning a dehydrated food pouch so that it's perfectly salted and acidified after it's been reconstituted? You're more likely to get an authorization for the John Muir Trail.

No longer must we select in between oversalted stroganoff and gummy mac n' cheese. Still, even the very best brands struggle to manage a reconstituted meal from time to time, and the standard guidelines of dehydration and freeze-drying appear to have their limitations, no matter how excellent the components are. That was, up until Stowaway Premium occurred in 2020.

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The best method we can explain the difference: The taste of immediate coffee vs freshly-ground pour-over. (Wondering if we've done our research study? Check out our Pouch Wars column, where Backpacker unconditionally taste-tests and ranks dehydrated backpacking food). One of the most outstanding aspects of Stowaway's pouches is how well they maintain texture, particularly when it concerns proteins.