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THIS RESTAURANT IS CLOSED Asher Restaurant Restaurant Review: The name is a biblical reference (Genesis) to Jacob's son Asher, whose food, says the Good Book, will be rich. In a Victorian house built in the 1890s, Andy Badgett and wife, Jennifer, both Culinary Institute of America graduates, have structured a prix-fixe menu of dishes, all restrained in portions. Guests choose one of three options from each of four courses whose offerings vary depending on the market's provisions. An additional cheese course (do it!) is a mere $5 supplement. An amuse-bouche precedes the meal. The price is $39 for all of this, plus an additional $29 if you opt for the wines paired with each course. The six-course chefs tasting menu is $54, plus $39 for the paired wines. The selections are valiant, but some are just a tad off the mark. Time will remedy this. We suggest ordering the flawless roasted sweet potato soup with lobster and vanilla oil paired with a Trimbach Reserve Pinot Gris. Potato gnocchi were simply ethereal, served with braised rabbit, mustard greens and Dijon mustard sauce. Sea bass, perfectly cooked, quivers over spinach, fingerling potatoes and a light horseradish sauce. Miriam Zaleski (of Albi, France, near Toulouse) has taken over as pastry chef and creates simple desserts, such as red-wine poached pear filled with Mascarpone cream and dried currants. Is all this done in-house? Well, says Badgett, we don't make the Dijon mustard. But if he could just find a nice stone grinder...?