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Euphemia Haye Restaurant Review: As Longboat Key has grown up around it, Euphemia Haye has continued in its singular culinary vision, offering up regional American cuisine rendered with an eye to classical techniques. A case in point is the signature dish, crisp roast duckling with bread stuffing and a seasonal fresh berry sauce---down-home American with a fillip of French je-ne-sais-quoi here and there. Opened in 1975 in a somewhat austere culinary landscape, the restaurant has drawn devoted locals since the get-go. They come for the lush garden setting as much as for chef-owner Raymond Arpke's warm staff. On the other hand, maybe the crowds have been maintained solely on the basis of the smoked salmon on buckwheat crêpes, fried green tomatoes or pistachio-crusted Key West snapper. The wine list is broad, with good depth at every price point. Prices are high and dishes can be luxuriantly rich in the restaurant, so you can opt for the lighter-cheaper fare upstairs in the HayeLoft if you feel inclined.