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Agustin Kitchen Restaurant Review: Chef Ryan Clark has always been known for turning quality ingredients into notable meals, so when word leaked that he was going to be the executive chef and co-owner of the renovated Agustin Brasserie, foodies in town couldn’t wait. Thankfully, with his continued commitment to quality local and seasonal products and a deep passion for his craft, he hasn’t disappointed. Start with his brûlée of local goat cheese and heirloom tomato jam spread on garlic toast, and follow it with the sous vide hanger steak with the “chef’s pick” vegetables and fingerling potatoes. Clark even makes familiar chicken stand out by poaching it in butter and serving it with lemon potatoes. Oysters are also a part of the scene and can be found hot or cold. Finish dinner with a dessert, perhaps the chocolate bread pudding with a side of house-made pistachio gelato. The lunch menu is simple but interesting and the huevos rancheros at brunch redefines that simple Mexican dish. There's a craft cocktail menu augmented with kegged wines.