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Chef Brack May’s creative menu includes Schnitz and Giggles: house-smoked pork schnitzel served with Gulf crab and asparagus dumplings and bourbon-mustard reduction. Grilled Gulf fish is served with crab “berl” potatoes, kale salad and lemon beurre blanc. Reservations accepted for large parties. Lunch and dinner Tue.-Sat., brunch Sat. Credit cards. $$

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Midnight skirt steak is skirt steak from a free-range cow, served with black beans, sweet plantains and mango salsa. The Wednesday special is a plate of grilled organic chicken and waffles. Reservations accepted for large parties. Lunch and dinner Tue.-Sat., brunch Sat. Credit cards. $$

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