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Dot's Delicatessan Review
Go early for the Reuben at Dot's: it takes owner Miles James roughly a week to brine and smoke his pastrami, and it sells out fast. If it's gone, though, there are always house-made hot dogs and sausages, fries, and the pâtés and charcuterie that James perfected in previous stints at high-end restaurants (as well as manning his own hot dog cart). There are only a handful of tables facing the glass display case and open kitchen at this casual combination of restaurant, deli, and butcher shop, but you'll find top chefs as well as locals stopping by for a bite. Note that it's a walk or short ride to get here from Fremont's main retail zone.
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