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THIS RESTAURANT IS CLOSED Auden's Kitchen Restaurant Review: Ambitious chefs are all establishing beachheads in the northern ’burbs. To his credit, San Antonio’s dean of fine dining, Bruce Auden, waited a discreet amount of time to spin off from Biga --- and he opened with a casual kind of place. Auden’s Kitchen, its wire-shelf dividers gleaming with antique copper, is homey with more than a hint of haute. Starters may include salmon cakes over quinoa or an odd --- but oddly good --- tempura shrimp bowl with rice noodles and watermelon. There are pizzas with plain ol’ pepperoni but also with house-pulled mozzarella, chicken and basil pesto. Yes, there is a very good lemon pepper-marinated and buttermilk fried chicken with mashers and cream gravy, but the ante is also upped with “duck duck,” a plate featuring both seared breast and confit leg. The wine list has abandoned its former three-tier pricing system for a more conventional, and less-interesting, format. For dessert, Auden’s classic sticky toffee pudding hasn’t changed a whit.