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This unassuming little bistro has made the reputation of three sustainability-minded chefs (Crow and Betty's Craig Serbousek, the Corson Building's Matt Dillon, and Emmer & Rye's Seth Caswell), and under chef Joshua Theilen it's poised to stay the course. The room still looks like it was decorated by recent college grads, and the menu is still small and inspired by seasonal, local ingredients (check the website for the list of purveyors). Typical entreés might include pappardelle ribbons with a deep tomato-rabbit ragu and seared salmon with glazed beets. The laid-back atmosphere is fostered by service that is friendly and attentive without being cloying.
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