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Next week, on February 11, the owner of David’s Kebab House, a tiny Mid-East feast joint tucked into an east Denver small-mall surrounded by international markets, is set to show up at the Wellington Webb Building on 1:30 p.m to attend a hearing that’ll determine whether the four-month-old kebab den, located at 970 South Oneida Street, will get its liquor license.
The board, a lineup of shish kebabs, pickled vegetables, housemade soups, including a Ukrainian borscht, pilav, and baked goods, looks great, but the liver shish kebab (when was the last time you saw that on a menu?) would definitely go better with a beer.
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