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Agustin Kitchen Restaurant Review: Chef Ryan Clark is always ahead of the curve, yet keeps his feet on the ground. His seasonal offerings at this Mercado San Agustin restaurant are classic, clever and a little bit whimsical. Many a nod to local sources are printed on the menu, and ingredients also come from the weekly farmers market, which is held right outside the front door in the lovely little plaza. Start with a mix of oysters, choosing from at least a half-dozen types. Follow with one of the jars, basically a smear of mixed fruits and flavors, sometimes sweet, sometimes savory, sometimes both. Salads comprise items like pickled shallots, roasted buckwheat or Parmesan twinkies (who knew?). A mainstay selection is the butter-poached chicken breast. With lemon mashed potatoes, spinach, sun-dried tomatoes, preserved lemon and thyme cream, this dish is rich but well worth any guilt. Sous-vide hanger steak can be accompanied by grilled shrimp or naked scallops. The chef’s burger changes on a whim, as does the fresh cavatelli. Cocktails are prime. Desserts evolve with the availability of products, and that goes for the various gelatos and sorbet. Brunch is a big draw.