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By Priya Konings

Cashion’s Eat Place has been around for a long time; in fact we have already done a TASTE TEST for them back in 2013. Recently they changed around their menu, so we thought we would stop by and check out some of the new dishes.

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The new menu features appetizers and sides to share, as well as a series of small entrees. The best advice is to sit down, order a lot of food to share, roll up your sleeves and dig in.

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Must-haves include crunchy lavash with tzatziki, a flavorful Greek yogurt sauce that is drizzled with fruity olive oil; crispy salt roasted potatoes with a thick, garlicky aioli; button mushrooms that are cooked with lemon and garlic, resulting in a bright, earthy dish; charred carrots served with feta, a surprising combination that is actually delicious, as the sweetness of the roasted carrots is the perfect match for the tangy, milky feta; hearty sweet potato soup that has an Asian flavor profile from cumin and chili peppers; beet salad that is served with feta. Overall, a great use of seasonal vegetables, cooked primarily with Mediterranean ingredients like lemon and feta and Greek yogurt.

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Pastas and gnocchi are not as memorable; somehow a simple pesto served over noodles or gnocchi does not live up to the elegance and flavor profiles of the sides and appetizers, where a variety of herbs and spices are thoughtfully matched with the other ingredients in each dish.

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For dessert, the clafoutis is a your best choice: fruity, with a cake-like texture and hint of almond, the classic French dessert is a warm, satisfying, not-overly-sweet conclusion to your meal. Alternatively, order a cheese plate, which comes with generous portions, honey, and pepper jelly.

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Wine should be ordered of course, but that goes without saying, right?

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