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A bit of farm in the city, a coy conceit that works to great effect. The warm, split-level, open room is as laid-bare as the cuisine: a handful of tables in a loft that look down on a communal, harvest table. The chefs toil away in an open kitchen with a wood-burning oven where just about everything -- breads, pies, meats and fish -- are cooked. Chef and co-owner David Haman's comforting,... more