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THIS RESTAURANT IS CLOSED Colborne Lane Restaurant Review: Talented chef Claudio Aprile pushes the boundaries of gastronomy, often to great success and equally great controversy by flirting with molecular cuisine and other avant-garde cooking techniques. Just one bite of juicy, tea-smoked squab on a spiced quince crêpe with foie gras, or Peking duck breast with confit chicken wing dressed with licorice and burnt honey sauce and your taste buds will thank you. Rock hen breast with chorizo- and fig-stuffed thigh is another dazzling interplay of flavors and textures. Cured trout, risotto and rib-eye entrées ensure all tastes are accounted for. For a full evening of fun, try the nine- or 15-course tasting menu. Desserts are every bit as enlightening as the rest of the menu. The thoughtful wine list, while not extensive, includes interesting selections.