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For owner Mike Yakura, the new-school version of rotisserie he’s serving up at Spinning Bones is his form of comfort food. Think your standard meat and potatoes, only the meat is marinated in shio koji and sprinkled with yellow curry salt, and the potatoes are actually Japanese potato salad made with edamame and Kewpie mayo. Some might label Spinning Bones as some sort of Asian fusion, but for Yakura and co-chef Lauren Lambert, both of whom are Asian-American, the food is just Californian. The flank steak is tender and juicy, served with a gingery take on chimichurri. The St. Louis ribs are also spot-on, served with a plummy house-made barbecue sauce and creamy Japanese potato salad. Vegetarian sides like shishito peppers, roasted corn with nori, and broccoli di ciccio round out the menu, though there are no solid vegetarian entrée options. For dessert, don’t miss the gluten-free butter mochi with toasted coconut and coconut whipped cream.

— Katherine Hamilton

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Payment Type: Cash, All Major Credit Cards

Hours: Tue.-Fri. 5-9:30 p.m., Sat. 11 a.m.-3 p.m., 5-9:30 p.m., Sun 11 a.m.-3 p.m., 5-9 p.m.

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