In his Young & Hungry column this week, Chris Shott takes a look at the recently opened 24-hour restaurant and music venue The Hamilton — and, most specifically, its sushi program. Though right now it's all your normal sushi on the menu, sushi chef Jason Zheng and owner Tom Meyer say that their plan is to start doing "hot shit" sushi: things like live uni, abalone and the potentially poisonous pufferfish. [WCP]
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