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 Rate & Review

The restaurant features a narrow room fronted by a steel-and-glass garage door, lime-green walls, mink-soft leather banquettes and the hum of an open kitchen and happy diners, nibbling on small plates. Everything is farmers' market fresh: Morels in a cream sauce over toast; a paper cone of crisp green-bean tempura; raw halibut carpaccio with lemon oil; and beef ribs paired with Bing cherries and beer. For desserts try the popular red wine-cherry and cream-cheese tart.