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Since its November 30 opening, Madison Park Conservatory has quietly-and quickly-garnered a loyal following, Inside, diners or drinkers are immediately greeted by a slow rush of warm, savory air, a friendly smile from the hostess, and the low glow of a gracefully rustic, yet modern, interior. Cormac Mahoney was top chef during Tako Truk's summer fling two years ago (he's also worked at Sitka & Spruce). His octopus dish is brightened with marinated onions and some tzatziki. Also on the menu, liver pate, foie gras terrine, roasted bone marrow, grilled beef tongue, and wild boar ragu.
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