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Confident preparations and high-quality ingredients are the hallmarks of this rustic Park Slope eatery. Tentacles do the talking in an appetizer of charred octopus, served simply alongside disks of potato, red pepper and olive oil. A pan-roasted flap steak--plated with an exceptional potato puree--was equally good, though the accompanying sweetbread gravy was a tad thin. Creative flavor combinations--see the chocolate-hazelnut napoleon with star-anise--tinged cream--make dessert a must-have.

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