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Yaqui's on Cherokee specializes in two things: wine and wood-fired pizza. The latter is owner Francis Rodriguez's own take on the Neapolitan pizza -- a supple, rich crust topped with an anchovy-based tomato sauce and cheese, then baked until crispy yet toothsome at a scorching 800 degrees. Pair one of these fourteen-inch wonders with one of the bar's thirty wines, and you have a recipe for a charming night on Cherokee Street. Yaqui's livens up a classic 120-year-old building, imbuing its brick walls with a casual yet cozy and classy ambiance.

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