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  • Baku is named after a mythological dragon who eats bad dreams - my interest was immediately piqued after learning this. I've been to Baku twice and never been disappointed by the cuisine or the breathtaking atmosphere. It's about time Charlotte gained an upscale establishment that isn't reeking of played out trends or beating that dead (and stuffy!) fine dining horse that should've been laid to rest years ago. The Jidori Chicken breast was tender and savory, the mugi and miso soy glaze gives it a robust flavor that isn't overbearing or painfully salty as is the trend in some lesser establishments. The Day Boat Grouper Bites, Rock Shrimp Tempura and Tiger Prawns are tempura done perfectly - light and flaky, super fresh and unweighed down by excess greasiness or breading. I haven't had Red Miso soup since Nobu in NYC and was pleasantly surprised by Baku's take on Miso's not so common cousin. The Sweet Potato was also cooked perfectly - not stringy or undercooked, not drenched in sugar - and complimented our sushi (delicious yellowtail sashimi sliced thinly enough to melt in your mouth) amazingly well. However, my absolute favorite dish at Baku is the Giant Madagascar Prawn, hands down. I could eat a million of them and never get tired of them. Absolutely flawless. The only thing I didn't love about Baku was the clearly condescending vibe given off by the Management. Guests seem to bug them and co-workers seem to bug them even more. A couple of people have commented on the posse of hosts that seem to be almost forcibly planted at the front door eager to open the door for you even when they're not busy at all which is, yeah... awkward. Add impersonal, nearly hawklike managers and you've got a slightly uninviting ushering in. I haven't gotten the slightest clue what's up with that - Baku's food is heavenly, the atmosphere is killer, servers have always been efficient and helpful and hosts nothing but friendly and hospitable.
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