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Restaurant Details

The menu changes weekly and features dishes such as lemon-seared foie gras with cayenne-Romano beignets and porter-braised beef short ribs with smashed cauliflower-chickpea tahini gratin and local herb tabbouleh. Reservations accepted for large parties. Dinner Wed.-Sun., late-night Fri.-Sat., brunch Sat.-Sun. Credit cards. $$

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