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"A few plates were worth coming back for, however — namely, the deconstructed beef Wellington ($35), a creative take on the classic served with a heap of wild mushrooms, a flaky puff pastry, and a generous piece of foie gras; and the tender ricotta gnocchi..."
" An appetizer of cured salmon with avocado, pea tendrils, and chive-chili vinaigrette ($16) was beautifully presented, but could have used more chili to brighten it up. ..."
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