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  • Full disclosure, I know Charleen and think she's great. She didn't pay or help or prompt me in any way to write this. I just think this place is one of the best for foodies in the valley. First time at their new locale, and the food and service was as great as ever. I actually said "thats the best chicken I've ever put in my mouth" and it was my husband's dinner, not mine. Starters, pate and mozz/melted leeks were both outstanding. I tell myself that i have to learn to make mozz like she does but then I remember I have a day job which is not culinary inclined. I'll tell you that Char's burrrata is even better than the mozz if you can get it. To order: the beet falafel is insanely good, not a thing I would choose to order normally but way worth your time! I happen to think its the Chef's favorite starter! The beet falafel has a beet puree, the best pita chips you'll ever taste, yogurt sauce and other yummy accouterments. I'm a foodie but it's hard for even me to explain why and how this is so effing perfect. Just go there and try it. When faced with starters like mussels and lamb riblets, I know it's a challenge. But please try the aforementioned pate which was had a wonderful richness offset by gherkins and grainy mustard. I love me some Matt Carter but I daresay this is better than Zinc's homemade pate, which is now second to Char's. Pasta with cauliflower, green beans, some other things I forgot because there's always crispy parm/reggiano frico on top which makes me lose my mind to the point that I can hardly remember to wipe the amazing butter sauce off my chin. Should I say something bad to balance my review? I'm struggling. We had a new to us waiter named Travis and he rocked. Did I mention that they have WINE ON TAP? Travis explained it's just a pony keg like beer but with a nitrogen line aka Guinness so the wine doesn't oxidize. So smart. So want one. You should go to FnB. If you hate it call me. I'll be sitting by the phone that doesn't ring.
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