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3rd Corner Restaurant Review: This concept combines a restaurant with casual, bistro-style food and a wine shop that sports interesting bottles representing boutique vineyards across the globe. Stroll through the racks filled with more than 800 wines and Champagnes, get educated by the onsite wine expert, and then choose a bottle at retail price and have it with your dinner for a mere $5 corkage fee. Or explore varietals by the glass while nibbling on pâté, gourmet olives or a nice artisan cheese plate with aged cheddar from Quebec and sheep's milk from Italy. Chef Lincoln Williams creates compelling fare like baked Brie in puffed pastry with asparagus or Stilton and goat cheese terrine with pistachios and dried fruit. Share big salads like the smoked duck and watercress with nuggets of blue cheese. Heartier appetites should head straight for the tender short ribs or the pan-seared scallops in white wine lemon sauce with niçoise olives and capers for a salty zing. We felt the mushrooms overpowered the black truffles in the risotto, but the mahi mahi in lemon beurre blanc hits the bulls-eye. Weekend brunch shines with brioche french toast, stuffed with mascarpone and cloaked in lavender honey; chorizo-potato-cauliflower hash; and tasty Cuban sandwiches. 3rd corner serves food until 1 a.m., making it a North County late-night spot, with its cozy couch-filled lounge a good spot to sip.