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Bizcaya Grill Restaurant Review: Since Bizcaya's early days, under regional ingredient-driven chef Willis Loughhead, this top-end Ritz-Carlton restaurant has changed direction several times, always heading away from the cutting edge toward more conservative concepts. Currently, the cuisine is Mediterranean-influenced and well-executed but not particularly high-profile stuff --- except for some unconventional fusion garnishes that signal the chef might like to break out: tuna tartare (something found everywhere, but not accompanied by spaghetti squash salad and aïoli); simple grilled calamari, with a wake-up call of chile chickpea fritters; risotto (Italian) with lemon preserve (Moroccan-Tunisian) and rock shrimp (Floridian). The wine list is impressive; service is smooth. As for ambience, the tropically-planted outdoor fountain patio is most diners' setting of choice. But the indoor room is appealingly sleek, typically Ritzy in its rich woods, Italian marble, and silk damask draping, but blessedly minus the usual Ritz-Carlton fox hunt paintings and other stuffy quasi-Brit décor touches. The restaurant also remains a power lunch spot.