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Chantal and Kenneth Gin"s two-level restaurant, draped in romantic red velvet, relies upon bistro basics and occasionally incorporates culinary elements from the owners" Eurasian background. The menu includes standards such as goat-cheese tart and duck confit, and more ambitious pairings like monkfish and lemongrass, and salmon and bok choy. The three-course $22 prix fixe, offered daily from 5:30 to 6:30pm, is a great deal for early diners.

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