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Downtown 140 Restaurant Review: Downtown 140 is housed in the basement of a former nineteenth-century market with rough limestone and exposed-brick walls, yet the ambience is old-world and cozy. Under the guidance of chef Clinton House III and general manager Andy Lowrey, the restaurant serves up contemporary seasonal cuisine. Gulf shrimp is meaty. Burrata is soft and sweet. And the beef tartare is hand-cut and paired with a quail egg. Any of these would be a fine start to your meal. Salads are standard, if small, but still tasty. Entrées range from lamb osso buco to Berkshire pork chops to Chilean sea bass. Dishes are properly portioned and plated with care and style. With a number of gluten-free and vegetarian selections sprinkled throughout the menu, Downtown 140 has something for everyone. The bar is full service with pretty solid wine and martini lists, and a dozen wines are available by the glass or in a two-ounce "taste."