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Independent voices from the The Washington Times Communities
Topic - Steve Horwitz
After scraping together a mound of zucchini, broccoli, beef, pineapple and noodles on a big round Mongolian grill, Kevin Wallace measured out a shot of grapeseed oil infused with hashish and poured it over the steaming food, setting off a sizzle.
"It was the future about five years before its time," he said.
Steve Horwitz said when he opened in 2009, people passed around a bong while dining on eggplant parmigiana and pizza made with cannabis.