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Calculated to please the gallery-going crowd, this bistro sports a warm crimson room with flattering lighting. The duck confit appetizer was particularly good, the leg and thigh portion moist and aromatic, ringed with greens and diced beets, as was the "crispy shrimp";coated with what looked like Shake 'n Bake and served hanging over the edge of a martini glass brimming with a spectacular salsa cruda. Entrees of mustard-crusted trout and calf's liver smothered in onion confit are also recommended, though the pricey lobster salad contained a meager amount of crustacean in an uninspired mass of greens. They can't all be winners.
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