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Executive chef Matthew Tobin does a fine job of translating Dr. Andrew Weil's anti-inflammatory food pyramid into a globally varied parade of healthful starters, salads, sandwiches, and entrees, with intriguing cocktails for good measure. We like the caramelized onion black fig tart, the chicken chop salad, and the blueberry acai mojito. Best (and quieter) seats are on the sleek, canopied patio.
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