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THIS RESTAURANT IS CLOSED Estate House Restaurant Review: Revamped into a more casual experience, this upscale-designed restaurant looks a lot fancier than its menu---or prices---really are. And that’s a good thing, because it means familiar but much better than ordinary dining for a wallet-friendly bill. Chef Gio Osso pays a lot of attention to the food. You’ll immediately recognize many of the dishes, like grilled lamb, Prime rib-eye, and fettuccine with wild mushrooms, yet the steaks are premium grade, and the pasta is homemade. For a taste of what Estate’s kitchen really can do, however, gravitate toward the specialties, like a luscious achiote-rubbed pork belly with pickled onions, or an ahi duo dressed in dark rum and Scotch bonnet crema. Mediterranean-theme dishes are a good way to go, too---the sea bass is impressive, splashed in saffron brodo and paired with Catalan-style potato. If the mood is relaxed, servers are still spot on, graciously attentive and happy to accommodate special requests. The wine list is ample but not overwhelming, with sampling made easy by a dozen each of reds, whites and Champagnes-sparklers by the glass.