Traditional recipes

21 Best-Kept-Secret Restaurants

21 Best-Kept-Secret Restaurants

Intentional or not, these secret spots entice our desire for an exclusive experience

Burger Joint hides behind the entry of Le Parker Meridien hotel in midtown Manhattan.

When dining out, not all secrets are meant to be kept — at least that’s partly the intent with the "secret" restaurant trend. Unmarked entrances, unadvertised contact information, and word-of-mouth marketing are typical attributes of this deliberately cryptic experience. Clandestine appeal aside, though, it would be a shame to limit the joy of stumbling upon a well-kept location to this narrow definition.

Click here for the 21 Best-Kept-Secret Restaurants Slideshow!

"Secret" can be an underground speakeasy, as much as it can be Hop Kee’s (a not-so-secret secret restaurant) subterranean entrance. It can also imply an obligatory reservation (on a Tuesday) to be seated in a 35-person dining room in a town of 2,100 people. Moreover, what’s a well-known “secret” to locals in a city like New York (La Esquina, for instance), might conserve its appeal for tourists. You could even argue that the term also applies to known and beloved establishments with tacit practices: a secret menu, for instance.

So what’s the motivation for chefs and restaurant owners who purposefully construct this ambiance? For many, it was originally a way to set themselves apart from the traditional competition. As we noted in last year’s list, the trend’s popularity has even become a publicity stunt for some (installation of signs reading "Speakeasy" above the entrance, for example). As the "under-the-radar" idea develops, though, it is also becoming a provocative means for a restaurant to compose a unique experience for an invested audience. According to Knife & Fork chef and co-owner Nate Allen (whose restaurant is easily a 40-minute minimum drive from any major highway traversing western North Carolina), a worthwhile dining experience in an unusual location is not about convenience; it should be the reward for a curious and committed diner.

No matter how the following restaurants choose to operate or advertise, their limited accessibility and mysterious allure tempt us. They whet our appetite for a unique meal, and even with a greasy hamburger wrapper, increase our desire for exclusivity.

Additional reporting for this article was done by Arthur Bovino, Mark Damon Puckett, and Emily Stone.

"The food is impeccable, the wine list is excellent, and the ambience is also phenomenal. Do yourself a favor and start off with the lobster cocktail. I like going with a group of friends so that you can share and try a bit of everything, but it also has a romantic vibe so it's perfect for date night, too." — Brandon Monette

"In my opinion, it's the best restaurant in Charleston. You can't go wrong with anything on the menu, but the "She Crab soup" and the bloody Mary are delicious. The atmosphere is fun and the tables have little plaques marking where celebrities have dined before. It's always a cool experience with great food to match." — leahw4efea5e30

Secret Restaurant Recipes – From Famous Restaurants

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Farmer’s Market Omelet at Ted’s Restaurant

Ted’s Restaurant, a favorite Birmingham meat-and-three for nearly 50 years, started opening for Saturday brunch in December, and one of the most popular dishes is the Farmer’s Market Omelet, with squash, zucchini, peppers, onion and goat cheese. It comes with a side of grits or breakfast potatoes, fresh fruit, and a choice of biscuits or grain toast.

Ted’s Restaurant is at 328 12th St. South in Birmingham. For more information, go here.

The Andy Mac Burger at Ashley Mac's in Birmingham, Ala. (Bob Carlton/[email protected])

21 of the Most Legendary Restaurants in America

When I spoke to the venerable Ti Adelaide Martin a few months back, I asked her about a typical night at Commander’s Palace. When she left work the night before, Ti Martin said she joined her 92-year-old mother, Ella Brennan, one of the country’s most iconic restaurant figures, for an Old Fashioned before heading home. If that doesn’t blare “New Orleans” I don’t know what does. You could say that about pretty much every detail regarding the white and teal castle, which by the way, is so renowned you can buy its famed blue color at local paint stores. The food has remained consistently excellent thanks to some megawatt chefs. Paul Prudhomme and Emeril Lagasse were followed by the late Jamie Shannon. Now, Tory McPhail, winner of the James Beard Best Chef: South award in 2013, runs the kitchen. He continues to drive the restaurant’s menu forward while paying homage to its past.


OWNER: Jake Dell

CUISINE: Jewish Deli


There are a lot of delis in New York. Jewish ones, too. But for anyone who grew up with a Jewish father from the Bronx (me) a trip to Katz’s was nothing short of a Big Apple birthright. Katz’s has stood in the same place for the past 100 years since it was moved there due to construction of the city’s subway system. It can serve up to 4,000 people on busy days. It’s also growing. The concept opened its first outpost—at DeKalb Market Hall, in the heart of downtown Brooklyn—this past summer.


OWNERS: Steve and Craig Huse

CUISINE: Classic Steakhouse

ANNUAL SALES: $19.4 million


Indianapolis’ oldest steakhouse in its original location, St. Elmo was founded by Joe Stahr in 1902 and named after the patron saint of sailors, St. Elmo. From 1947 to 1986 the restaurant was run by Harry Roth and Isadore Rosen. The team handed the reins to Stephen Huse when they left, who then brought on his son, Craig, as a partner in 1997. One look at the Wall of Fame will tell you about the restaurant’s reputation, which has thrilled everyone from rock stars to social leads to professional sports teams. Don’t leave without trying the world famous spicy St. Elmo Shrimp Cocktail.


OWNER: The family of Sol Forman

CUISINE: Steakhouse


This is also a NYC spot known to any local. (Zagat Survey has called it the city’s best steakhouse for three straight decades). But for many, it’s a mythical institution where your friends go and brag about the bacon (among other things). The history and ambiance are legendary. Story goes that after Peter Luger died, the steakhouse fell into disrepair and Sol Forman was the only person who showed up at the auction to bid on the restaurant. For the price of the real estate, Forman was able to acquire his favorite eatery in 1950. Since then, three generations of his family have led the steakhouse to widespread acclaim.


OWNERS: Richard and Casey Gonzmart

CUISINE: Spanish/Cuban

Owned and operated by five generations over 100 years, The Columbia Ybor City is Florida’s Oldest Restaurant (it’s even trademarked). The restaurant was founded in 1905 by Cuban immigrant Casimiro Hernandez, Sr. It also claims to be the largest Spanish restaurant in the world. The Columbia has grown to include locations in Sarasota, St. Augustine, Clearwater Beach, and Orlando. There are cafes in Tampa Bay’s History Center and the Tampa International Airport as well. On a personal note, I lived in St. Augustine for close to 11 years. The location there is beautiful. As is my wife, who worked there for close to a year.


OWNERS: Deb and Brian Cairns

CUISINE: Burgers, Mexican, Perch, and Smelt

SALES: $1.5 million,


Sleder’s began in the heart of what was once known as Slabtown, a working class neighborhood in Traverse City, Michigan. It has remained a staple of the area’s culinary community since 1882. Its décor is as recognizable as its mahogany bar, which is the biggest in town and a well-trafficked hangout for Red Wings games and all things Michigan football. Numerous hunting trophies and stuffed animals decorate the walls at Sleder’s, and many patrons kiss a moose named Randolph for good luck. The “On the Porch” Concert Series has hosted renowned musical acts for over 20 years.


OWNERS: Lucille, James, and David Louie

CUISINE: American

SALES: +$2.5 million


Claiming to be Portland’s oldest restaurant, Huber’s opened in 1879 at the corner of 1st and Morrison in downtown. In those early days, customers would buy a drink and be handed a free turkey sandwich with coleslaw. The signature drink is Spanish coffee (Bacardi, Bols Triple Sec, Kahlua, coffee, fresh whipped cream, nutmeg)—a flaming drink done tableside and developed by David Louie. “We started doing the coffee 42 years ago and had no idea it would get this big,” he says. “Someone taught me to light a match with one hand so the presentation made it so special. Now, we’re the largest independent restaurant user of Kahlua in the States.” Original fixtures such as spittoons and cash registers remain in place.


OWNER: Dick Stubbs

CUISINE: Steakhouse

ANNUAL SALES: $10 million


Cattlemen’s history stretches back to 1910, when the restaurant opened to serve cowboys, ranchers, cattle haulers, and more in The Stockyards City area. The location was a buzzing cross section of herders driving cattle to Oklahoma City in a seemingly unending stream. By 1926, the area housed two major meat processors and became known as “Packing Town.” H.V. Paul took over the restaurant in 1926 and its penchant for staying open after sundown made it a local legend. During Prohibition, the restaurant’s home-brewed “liquid delights” weren’t exactly the best-kept secret. It has remained famous throughout the decades. The dining room walls of Cattlemen's include drawings of famous diners who have stopped there throughout the years, including Gene Autry, John Wayne, Ronald Reagan, Reba McEntire, and George Bush.


OWNERS: Stephen Sawitz and his mother, Jo Ann Bass

CUISINE: Seafood

SALES: $36 million


As the story goes, when Joe Weiss opened up a small lunch counter on Miami Beach in 1913, he didn’t envision he would serve stone crab. The indigenous crustacean wasn’t viewed as a culinary delicacy until a Harvard ichthyologist came to do research at a local aquarium. The researcher met Joe—who was serving crawfish and other seafood—and asked if he would serve them. “Nobody will eat them,” Joe reportedly told the researcher, who brought a burlap sack to the restaurant full of the crabs. Legend has it that Joe threw the stone crabs in boiling water, serving the claws chilled and cracked, with hash brown potatoes, coleslaw, and mayonnaise. It was an instant success. Even though Joe’s closes early August to mid-October each year, the restaurant is one of the country’s highest grossing, reportedly topping $36 million in sales last year.


OWNERS: Mary Ellen and Chris Mullins Sr. and son, Christopher Mullins Jr.

CUISINE: Homemade Comfort Food

SALES: +$2 million

The oldest continuously operating tavern in Philadelphia survived the Civil War, Great Depression, and Prohibition. The original owners lived upstairs with their 13 children. The restaurant has kept the beer flowing since 1860, shortly after the Liberty Bell cracked (maybe. This is a story told many ways by many people). Currently, the restaurant is well known for its house specialty beers made by Stoudt’s Brewing: McGillin’s Genuine Lager, McGillin’s Real Ale, and McGillin’s 1860 IPA. The concept says it also serves up the only stout brewed exclusively in Ireland, to go with 30 beers on draft.


OWNER: The Blount Family, Rick Blount, CEO

CUISINE: French/Creole

SALES: $10 to $11 million


Inventor of Oysters Rockefeller, Antoine’s makes the claim as the country’s oldest family-run restaurant. Antoine Alciatore stopped in New York before arriving in New Orleans and setting up a restaurant that has endured for more than 170 years. The current location opened in 1868 on St. Louis Street, just a block from the original restaurant. Bill Clinton, Franklin Roosevelt, Pope John Paul II, Brad Pitt, Bing Crosby, Jimmy Buffet, and Whoopi Goldberg are only a few of the names who have dined there over the years. The Wine Cellar, which measures 165 feet long by 7 feet wide, holds around 25,000 bottles when fully stocked.


OWNERS: Milan Licul, Dennis Turcinovic

CUISINE: Fine-dining Steakhouse


The birthplace of American classics: the Delmonico Steak, Eggs Benedict, and Baked Alaska, Delmonico’s calls itself the first fine-dining restaurant. The restaurant started in 1837 when NYC was still evolving into a culinary destination. The Delmonico brothers were inspired by their success selling classically prepared pastries, fine coffee, and chocolate, bonbons, wines, and liquors, as well as Havana cigars. They then purchased a plot of land at the intersection of Beaver, William, and South William Streets, where they opened Delmonico’s and began the legend. Right away it was luxurious—private dining rooms, the largest private wine cellar in the city. And in those early years Chef Alessandro Fellippini began developing the house special, Delmonico Steak, an iconic menu item that has been copied and copied and copied again over the years by chefs everywhere. The prime cuts of beef served today are still prepared to original specifications.


OWNER: The Reuter Family

CUISINE: American

AVERAGE CHECK: $31 to $60

Known as the nation’s “horse and hunt capital,” Middleburg, Virginia, has attracted visitors from all over the country for centuries. Even before the town was established in 1787, it was the site of The Red Fox Inn and Tavern, which opened in 1728 under the name Chinn’s Ordinary. Set in a stone building in the heart of Middleburg, The Red Fox has been owned and operated by three generations of the Reuter family. Throughout its history, notable politicians and celebrities have dined here, including John F. Kennedy, Jacqueline Kennedy Onassis, Elizabeth Taylor, Paul Newman, and Tom Cruise. During the Civil War, The Red Fox was used by the Confederacy, and the pine bar was even used as an operating table for wounded soldiers who were cared for in the tavern rooms. A menu staple throughout its history has been the Virginia Peanut Soup, and other dishes include the popular signature crab cakes served with goat cheese grits, spinach, and cauliflower gratin with a lemon caper cream sauce.


OWNER: Sandra Spoon

CUISINE: New Southern American

SALES: $1.5 to $2 million


With claims as the oldest continuously licensed tavern in Atlanta, the restaurant focuses on fresh by partnering with local farmers in the spring and summer to source its produce. The Atkins Park Tavern Restaurant group was created by Warren Bruno in 1983 and is now owned and operated by his wife, Sandra Spoon, friend Kevin Drawe, and the management staff of the individual restaurants. The original location started as a deli in 1922. The cuisine has certainly been elevated over the years. Andrew James Smith and Richard Ryan Hamlin devise the menus for Virginia Highlands and Smyrna, respectively, with menu items like Pappardelle Bolognese, Cornbread Crusted Georgia Trout, Korean Chicken Ramen, and N’awlins Blackened Salmon showcasing the locally sourced offerings.


OWNER: The Weber Family

CUISINE: American

SALES: $7.3 million


Added a hotel in 1970, but has the “attitude” of being a restaurant first—albeit one with late-evening meals and dancing. Founded in 1937 by Herman Weber and his older brother Rheinhold, the name changed two years later from Hi-Speed Inn to Weber’s. After 20 years of success, the business faced two potentially devastating circumstances: an encroaching interstate system and “dry” laws. Herman decided to move inside the “wet” city limits, and this location opened in 1963. Herman died in 2014, soon after his 100th birthday, but the restaurant continues to be led by his son and grandsons.


OWNERS: Chef Tory Miller, Krys Wachowiak, Tracey Solverson, and Dianne Christensen

CUISINE: Global and Seasonal

SALES: $1 to $2 million


Odessa Piper carried the Madison landmark to national acclaim, winning the James Beard Best Chef: Midwest award in 2002. In 2005, Piper’s chef de cuisine, Tory Miller, purchased the restaurant and has continued that impressive legacy. In 2012, Miller, who now owns Graze, Sujeo, and Estrellón as part of Deja Food Restaurant Group , captured the same award and was a 2016 semifinalist for the James Beard: Outstanding Chef. Miller also beat Bobby Flay in a recent Iron Chef Showdown that aired on the Food Network in early January.


OWNERS: Marcia and Ronnie Thompson

CUISINE: Southern

SALES: $700,000 to $1 million


On a street shaded by live oaks thick with Spanish moss, Mrs. Wilkes’ Dining Room could pass for a private residence. But unlike its West Jones Street neighbors of historical row houses, the building has a long line snaking all the way around the corner with Whitaker Street. Ryon Thompson runs the Savannah restaurant along with his parents Marcia and Ronnie Thompson. Marcia Thompson is the granddaughter of the original founders. In 1943, Sema Wilkes and her husband Lois opened Mrs. Wilkes as a boardinghouse. As such accommodations went out of style, the business evolved into a standalone restaurant serving breakfast, lunch, and dinner family-style. Mrs. Wilkes has since scaled back to only lunch Monday through Friday but the defining features remain. The dining room, which sits about 70, still serves family-style with decidedly Southern fare—fried chicken, macaroni and cheese, beef stew, rice and gravy—and produce that varies with the season: okra and tomatoes, pickled beets, and candied yams.


OWNER: David Laxer

CUISINE: Steakhouse

AVERAGE CHECK: $50 to $75

The largest private wine collection for a restaurant in the world, Bern’s was the winner of the 2016 James Beard Award: Outstanding Wine Program. Bern’s has more than 6,800 different selections and more than half a million bottles. The restaurant’s famed dry aging room is the stuff of legend. All Strips, Delmonicos, Porterhouses, and T-Bones are U.S. Prime only, and all are aged 5—8 weeks. They are trimmed and cut after being ordered, and broiled over real charcoal. There’s also the world famous Harry Waugh Dessert Room, which was built in 1985 using redwood wine casks to create 48 private rooms where guests can enjoy nearly 50 desserts, wines, ports, sherries, and madeiras.


OWNER: Van Eure

CUISINE: Classic Steakhouse

SALES: +$15 million


Owner Van Eure swears by the legend that her father, Thad Eure Jr. and his partner, Charles Winston—the two founders of the restaurant—flipped a coin to see who’d keep Angus Barn and who’d start a different a concept. Her dad won the toss, and Big Red has been part of the Eure family for 57 years and counting. The restaurant is open 363 evenings a year and is consistently among the nation’s 50 highest-grossing independent restaurants in the nation. Today, Angus Barn serves an average of 22,000 steaks per month, but the menu also features poultry, seafood, and pasta.


OWNER: The Woods Family

CUISINE: Southern/Soul


The restaurant sells cookbooks, prepared foods, skincare items, and a children’s book written by founder Sylvia Woods, the “Queen of Soul Food.” Woods was born and raised on her mother’s South Carolina farm. She moved to Harlem and started working at Johnson’s luncheonette. In 1962, the owner sold her the locale and the concept was born. It started as a small luncheonette consisting of 15 stools and six booths. Currently, the family-owned enterprise includes Sylvia’s Restaurant in Harlem, Sylvia’s Also, a full-service catering hall, Sylvia’s Catering and Special Events Division, a nationwide line of Sylvia’s Food Products, two deliciously amazing cookbooks, and ATOC, Inc., a real estate holding company.


OWNER: Walter Staib

CUISINE: Classic American

SALES: $3.8 million


The original City Tavern opened in 1773 and was an integral part of American history, including visits by Paul Revere and many of the founding fathers from George Washington to Thomas Jefferson. Chef Walter Staib, the owner since 1994, hosts the PBS show “A Taste of History.” Chef Staib is an author, Emmy Award-winning TV host, James Beard-nominated chef, and unquestionably, a culinary historian. He cooked throughout Europe and founded Concepts By Staib, Ltd. in 1989. Overall, Chef Staib has opened more than 650 restaurants worldwide. City Tavern is a recreation of an original 18th century tavern and the company’s flagship operation. In 1772–1773, 53 prominent citizens commissioned the building of the City Tavern. It opened in December 1773 and featured five levels, including kitchens, a bar room, two coffee rooms, and three dining rooms, as well as the second largest ballroom in the New World, five lodging rooms, and servants quarters. Revere arrived at the Tavern in May 1774 to announce Parliament’s closing the port of Boston. The history goes on and on from there, including America’s first Fourth of July celebration and George Washington turning it into the official headquarters of the Continental Army for three days in 1777. The newly rebuilt tavern opened in 1976, just in time for the bicentennial.

10 Restaurants New Orleanians Won&apost Tell You About

N ew Orleanians are, by nature, generous with their food knowledge. So generous, in fact, that it can be difficult to get through the supermarket line without someone challenging the ingredients in your cart. "Looks like you&aposre making red beans and rice. Where are your pickle tips?" Or, "You like Tabasco? Me? I use Louisiana Hot Sauce."

In a city where there are as many gumbo styles as there are cooks, food serves to break the ice, forge friendships, and stir the proverbial pot like no other topic. And as tempting as it may be to occasionally keep secrets—no one wants hour-long lines to form at her neighborhood oyster bar, for example—the urge to opine is always stronger. A friend told me recently about conducting a social experiment that involved stepping into random elevators with a colleague and inciting debates about which po&aposboy shop in town makes the best roast beef sandwich.

No matter the demographics, size, or mood of their fellow elevator riders, everyone invariably joined the heated conversations, unable to keep quiet during a food fight. It is in that spirit that I offer you an honest list of places that this New Orleanian finds indispensable.

Sara Roahen, who authored Gumbo Tales: Finding My Place at the New Orleans Table, is a freelance writer and oral historian living in New Orleans. She currently serves on the Board of Directors of the Southern Foodways Alliance.

Note: All information subject to change without notice. Please contact the restaurant for the most current information.

Trader joe’s best kept secret

In the past, I’ve always bought my fish from the local seafood shop in town. They had great shrimp, salmon, flounder- you name it. But the quality has gone down hill. They began selling chemically treated fish. When fish is ‘treated,’ it absorbs extra water which increases the overall weight (so you pay more). The texture is mushy and achieving a good sear is nearly impossible. I could probably bounce a shrimp off your forehead! What a waste of time and money.

I’ve been shopping at Trader Joe’s for years and never bought their frozen fish, for no particular reason.

My new discovery? Dover Sole.

This was me at customer service: “Is this fish wild caught? Is it chem-free? Am I going to like it?” They assured me it was 100% natural and would happily accept returns if it wasn’t up to my standards.

This fish is some of the best quality I’ve tasted in a long time. It’s fresh, doesn’t smell and isn’t mushy when cooked. I’ve prepared it several different ways with great success. One idea is to roast it with lemon pepper, olive oil and breadcrumbs at 425 F for 10 minutes. Another idea is to coat it in flour and pan fry, topped with lemon slices, capers and parsley. It’s a delicate flaky fish so handle with care.

But here’s the best part- it’s $6.99/lb! To compare, my local shop sold it for $17.99/lb. and don’t even get me started on restaurant prices…

This is Trader Joe’s best kept secret.

*PS- as always, this is a little girlfriend marketing for my favorite neighborhood shop. No affiliation- I’m just a happy customer!

Those of you who love Trader Joe’s, what are your favorite goodies?


Nutrition: 220 calories, 14.2 g fat (7.8 g saturated), 90 mg sodium, 25.3 g carbs, 4.7 g fiber, 4.6 g sugar, 2.4 g protein

These noodles provide 455 percent of daily vitamin A demands. That means healthier skin, teeth, vision and mucus membranes, as well as a reduced disease thanks to carotenoids in the squash. Beyond that, the orange fleshed gourd is packed with potassium and belly-slimming fiber. That's one wholesome dish!

Get the recipe from Boulder Locavore.


The former Fish & Game restaurant has been reborn as a dining destination bursting with the budding natural bounty of the area.

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Historic Denver Restaurant Recipes

By Tillie Lowery 30 year restaurant chef in Denver and Salt Lake City. Tillie Cooked at all of the establishment listed in her recipes. So she knows what goes into the food.
From an era gone and lost.

The World famous Barbeque Sauce Recipe for THE APPLE TREE SHANTY of DENVER , COLORADO 1949 to the late 1980‘s.
Get the recipe to The Apple T Historic Denver Restaurant Recipes

By Tillie Lowery 30 year restaurant chef in Denver and Salt Lake City. Tillie Cooked at all of the establishment listed in her recipes. So she knows what goes into the food.
From an era gone and lost.

The World famous Barbeque Sauce Recipe for THE APPLE TREE SHANTY of DENVER , COLORADO 1949 to the late 1980‘s.
Get the recipe to The Apple Tree Shanty’s famous BBQ Sauce. Duplicate the secret to cooking there famous Ribs, Chicken, Roast Beef and Roast Pork meats. The secret is in this book, the type of wood used and how long it was smoked. Find out what type of charcoal the restaurant used on its stoves. You will also get the full restaurant menu along with the vintage prices those dishes cost back when.
You will be able to duplicate the taste flavor and dishes long lost that this World famous restaurants used to create but long ago. No where else will you find the secrets to cooking the meats and the exact sauce recipe used by Mr. and Mars Staple the owners of the Apple tree Shanty. We even divulge where the Staples lived while running the Apple tree Shanty.
Also learn the famous recipe for The 94th Aero Squadron Beer Cheese Soup and Farm House bread.
Everyone who ever lived or visited Denver remembers the Denver Drumstick Restaurant. Learn the secret recipe to the famous deep fried battered chicken they were famous for and don’t forget the special recipe for their Texas Toast on the side.
As a side order Tillie Lowery tossed in a couple more recipes from famous eateries not only privy to Denver but are well known national chains.
Ruth Chris famous home Steak recipe.
The original Kentucky Fried Chicken recipe.
Bubba Gumps Creamy shrimp Curry recipe.
Denver Cherry Creek Bauer’s Restaurant WORLD FAMOUS CRAB CAKES recipe.
How about a soft drink to wash all that delicious food down with?
Learn the recipe for making A&W’s famous root beer. Easier than you think.
Historic Denver Restaurant Recipes has some of Denver Colorado and the nations finest establishments best kept secret recipes that everyone can enjoy. Now you can recreate the past and enjoy the food that so many people loved way back when. . more

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