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  • Surprised it has taken me this long to make it to Nobuo at Teeter. On the day I finally decided to come I arrive just before 5 and they don't open until 5:30 for the start of their Happy Hour. So no big deal, I went to Rose and Crown for a beer and to watch the looooong line form at Bianco... After one leisurely beer, it was 5:30 and I made my way into the Teeter house. They had 4-5 happy hour food specials and 2 specialty happy hour drinks that night. Along with their extensive sake and wine menu they offered some specialty cocktails and Japanese beers. Deciding to sit at the counter, I was able to watch Nobuo work his magic preparing the sashimi dishes on the menu. They had a cocktail offering at happy hour they called the smokey bomb...with grapefruit, shishito peppers and some smokey component...honestly I don't remember all the details but this was more of a savory cocktail than a sweet one. I found it to be quite piquant but not overwhelming. [It complemented everything I ordered quite well.] I started with the Nasu Bacon Miso, japanese eggplant with a dollup of bacon miso and bonito shavings....not stellar but a good start.... Next I ordered the short rib steam buns...this was quite tasty. Sliced grilled marinated short rib served on a steamed bun. I look forward to trying the pork belly buns next time. To finish my outting here I decided on the Tempura Squash blossoms stuffed with bacon and goat cheese served with a side of curry sea salt. Let me just say that 3 days later I am still thinking about just this dish, craving the flavors and wondering how to make or where I can get the curry sea salt. Nobuo prides himself in staying as local as possible for many of his menu items and keeping it all seasonal. The menu changes regularly as a result. All I can say is who would wait for HOURS to get the food across the way when you can have a wonderful savory treats here.
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