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Adams Avenue Grill Restaurant Review: Chef Tim Klepeis' menu favors American comfort foods, but also ventures into other realms with dishes featuring Asian, Thai, Indian, Mexican and Italian influences. Be sure to order the crab cakes solo, not in the appetizer trio (where they come alongside heavily-battered onion rings and a deep-fried goat cheese-walnut mixture). The Asian appetizer trio (yakitori chicken skewers, summer rolls and calamari served with spicy peanut, apricot-wasabi and sesame-soy dipping sauces) is the better choice for those on a healthier regime. Soups are a specialty, all made fresh and in-house. We like the corn chowder, especially paired with the above crab cakes. The house favorite, a slow-braised Yankee pot roast---available from 5 p.m. until it's gone---is served with carrots and a mound of old-fashioned mashed potatoes. Although the meat was tender, the flavor was bland by our standards. There are quite a few pasta choices, topped with the expected sauces: pesto, marinara and béchamel. The big dessert draw here is the Titanic cookie (a freshly baked chocolate chip cookie that weighs in at a half-pound, served with two scoops of vanilla ice cream), but we went for the pecan-caramel triangle, a warm pecan tart drizzled with caramel and topped with vanilla ice cream.