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Dakota Restaurant Review: Dakota is Covington's fine dining anchor. Owner-chef Kim Kringlie uses quality Louisiana ingredients as a starting point in his cooking, and improvises on old standards, often with creative interpretations. Among small plates is shrimp mirliton casserole. Lump crab meat and Brie soup is a Dakota classic, and is about as rich as a dish can get. Entrées are generously portioned and equally inventive. When in season, consider the fried soft-shell crab stuffed with shrimp and crawfish. Mediterranean grilled rack of lamb is a tempting indulgence. For the finale, the coconut cake, a signature dessert, or the Drambuie white chocolate brownie with vanilla bean ice cream should claim your attention. The extensive, 350-plus bottle wine list offers more than 25 choices in Champagnes and sparkling wines alone, all served in Riedel glassware. A range of wine-growing regions is represented, with many value-priced selections, but among reds, Burgundy (and Pinot Noir) rule. There’s a good array of half bottles; decent options by the glass; and a fine line-up of dessert wines. Big spenders should check the Reserve lists. The young service staff adds its energy and enthusiasm to the management's good sense of organization.