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Spring Tracking

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Chef Brad Sorenson says they "underestimated the conversion process" for the Rainey Street house he and his team are turning into NO VA. He tells Mike Sutter that his vision for NO VA's menu is about accessibility: "I want it to be like you're going over to your grandma's house, except grandma went to culinary school." They're hoping to open by summer. [FedManWalking]

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