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F & B Restaurant Review: Fabrice Vergez and his life and business partner, Cindy Brown, reconvened in Buckhead after exploring, and rejecting, restaurant life in downtown Atlanta. In a rustic stage-set of a space with décor that contrasts substantially from that of the modern high-rise residential tower in which it's located, F & B is warmly lit and romantic. Yet with moderate noise levels, it works for business purposes as well. Vergez continues to offer many of his signature dishes, including the white bean soup laced with truffle oil, making good use of a now-overused ingredient. Steak tartare has been traded for tuna tartare, but the mussels, escargots, duck confit and skate wing meunière, roasted and served with brown butter and capers, remain on board. It's fair to say that Vergez's team made skate wing an Atlanta staple back when he managed and then owned Brasserie Le Coze. Held over from chef Philippe Haddad's tenure is rabbit braised in dark beer. Former sous chef Gabriel Capo has replaced Haddad, and has added a rack of lamb to the lineup. For dessert, try the now rarely seen crêpe Suzette, proving that everything old can be new again. The wine list is a gathering of fine value choices from France and elsewhere, served at proper temperatures.