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At Tom Douglas' Mediterranean-themed venture, hotel guests and Belltowners gather around tables of meze or robustly seasoned fare. The kalamata olive and fig spread is the perfect starter for dipping warm pita into, the salmon kebabs arrive in a cloud of Pernod steam, and the signature goat—braised with Moroccan spices and grilled peaches—s a magnificent hunk of meat (though occasionally too salty). Overall, service is excellent, but the staff appears harried at times because of the crowd and the noise.
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