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The former Le Petit Marché has been transformed from a French bistro to a Southern-inflected, comfort-food restaurant with exposed brick and countrified touches like a ladder against a wall. The versatile chef, Robert Weiner, remains, now making three varieties of macaroni and cheese (one with bacon lardoons and caramelized onions, for instance), dry-rubbed barbecue chicken wings and grilled flatiron steak with scallion-potato hash. Additionally, there's a daily selection of oysters and a smart list of champagne cocktails, beer and wine.