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THIS RESTAURANT IS CLOSED Cuvee Restaurant Review: The addition of chef Isaac Toups has allowed Cuvée to continue the respected culinary tradition for which this restaurant is known. For starters, try the Deux Fois Gras, featuring the chef’s daily preparation, plus a foie gras brûlée. Most of the menu changes frequently, though entrées remain fairly straightforward, including items such as smoked duck breast, ahi, filet mignon, cider-braised pork shank, and sea scallops. Admirable wine service supports the cellar that balances familiar labels with well-selected, little-known wines that add adventure to the experience. Couched inside the historic Board of Trade building, Cuvée strikes a romantic mood with its exposed-brick walls and burnished woods; overhead, Jeroboams and Methuselahs of classic Champagnes hang in wrought-iron cradles. It's a warm environment when the dining room is full and the wine is flowing, but on a slow night the service staff's stiffness tends to dampen the fun.