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Downtown 140 Restaurant Review: Downtown 140 is housed in a former nineteenth-century market with rough limestone and exposed-brick walls, yet the ambience is old-world. Under the guidance of chef Don Triskett and general manager Carl St. John, Downtown 140 serves up contemporary seasonal cuisine. The menu takes diners from "first" course creations to "segue" appetizer portions and then "mid" meal selections, finishing with the "main" course. The ahi tartare cone explodes with the savory, salty raw tuna, slightly hot chili oil, intense wasabi caviar and nutty toasted sesame coating. Then try the pork belly served with a luscious, crispy bourbon-barbecue glaze. For the mid selection, the short rib pierogi and the red and golden beets are equally appealing. We also recommend the entrée of smoked duck breast served with shiitakes, preserved lemon, lentils and a mushroom broth. 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."