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Bloomsbury Bistro Restaurant Review: Trained in classic French technique by chef Jean-Louis Palladin, owner-chef John Toler creates complex dishes with references to Europe, Asia and the American South. He uses these varied influences in appetizers and mains, such as smoked mountain trout and potato croquettes served over Brussels sprouts slaw with sherry cream, and mussels steamed in a Riesling broth spiked with harissa and accompanied by polenta fries drizzled with saffron aïoli. Representative of Toler’s unique style, calf’s liver is pan-fried with a bacon crust and served over aged Gouda macaroni and cheese with country greens, sweet-and-sour figs and a green peppercorn sauce. Perfect for a cool weather meal-ender is spiced pumpkin bread pudding with a scoop of brown butter-pecan ice cream and poached cranberries. The bar menu offers a cheese plate, a charcuterie plate, a knockout burger and lamb spanakopita. The wine list is not extensive but you’ll find some enticing choices, especially among the Pinot Noirs and other red wines. Bloomsbury’s sunny, cheerful dining room in a small Five Points shopping center draws food-lovers from all over the Raleigh metro area and beyond. The restaurant closes for vacation the first week of July.