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F & B Restaurant Review: After exploring, and rejecting, restaurant life in downtown Atlanta, Fabrice Vergez and his life and business partner, Cindy Brown, returned to Buckhead and a more manageable space in this rustic stage-set 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. Boeuf bourguignon, coq au vin, mussels, escargots, duck confit in salad and skate wing meunière, roasted and served with brown butter and capers, remain on board. The latter is so popular it's available at lunch and dinner. Vergez's team made skate wing an Atlanta staple back when he managed and then owned Brasserie Le Coze. We're delighted that foie gras has returned to the menu. Former sous chef Gabriel Capo now commands the kitchen, and has left the stalwart selections in good form while adding his own touches, such as a bouillabaisse. For dessert, try the classic crème brûlée or the 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.