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THIS RESTAURANT IS CLOSED Brasserie Pavil Restaurant Review: Major money was lavished upon the city’s only brasserie---only to have the defining term dropped, along with lunch and most things French on the menu. And then, with the hiring of a new chef, French-born René Bajeux, the Brasserie name was reinstated: lunch was brought back; a gluten-free menu developed; and French terms again welcome on the menu. Oh, and the restaurant bakery now supplies morning pastries and coffee. The massive mirrors, miles of brass and acres of zinc still dazzle, however, while a wider selection of more affordable appetizers trumpet a well-priced phyllo purse with wild mushrooms, and an onion soup Francomtoise; dishes such as duck confit shepherd’s pie and a seasonally variable bouillabaisse appear as main dishes. We hope it lasts. An absinthe at evening’s end beckons regardless.