"Northwest has a new dumpling house that prioritizes local meat sourcing: Dodo Dumpling brings a robust slate of steamed and pan-fried dumplings, with renditions like traditional beef or pork and cabbage; curry chicken; chive, egg, and shrimp; and corn and cheese. Starters include cucumber salad and luwei beef (a Taiwanese preparation that involves braising the meat); its chickpea-packed wanza noodle dish is available if something bigger than dumplings is needed to sate." - Thom Hilton, Seiji Nanbu, Eater Staff
