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Chef John Harris’ upscale tavern serves small plates including grilled octopus with green and yellow lentils, roasted garlic, parsley, lemon and pickled red onions. Anchovy toast tops a toasted baguette with Spanish anchovies, house-made ricotta and Italian sofrito. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

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Chef John Harris’ elegant tavern serves small plates including Gouda beignets, deviled eggs, lobster tempura with ponzu sauce and short rib tacos topped with onion, cilantro, lime and chimichurri rojo. There also is a small selection of cheeses and charcuterie. No reservations. Dinner and late-night Mon.-Sat. Credit cards. $

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