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Fairview Restaurant Review: Located between Duke University’s campus and a championship golf course, Fairview is the dining room of the elegant Washington Duke Inn. Fairview imparts an image of old-money opulence that belies its late twentieth-century pedigree. Longtime chef Jason Cunningham’s seasonally changing menu is consistently well-executed and often draws on local sources, some of which are listed on the dinner menu. At breakfast, Johnston County prosciutto underpins a Southern take on eggs Benedict. At dinner, first course options range from the restaurant’s signature corn, bacon and shrimp chowder to spinach ravioli with rabbit confit. Mains continue the extravagance with the likes of jumbo lump crab cakes with smoked apple aïoli and sweet potato purée, pecan-encrusted Carolina grouper with crispy okra and smoked tomato broth, and vegetarian-friendly plates featuring cavatelli with roasted squash and pumpkin. The dessert list, with wine pairings suggested, include such temptations as banana caramel upside-down cake. The wine list shows good variety and some depth, especially in both white and red Burgundies and vintage Champagnes, accompanied by verticals of fine California wines as well as Italian and Spanish selections. Solo diners will enjoy the generous half bottle list and the more than 20 by-the-glass choices. Dessert wines include portos and other fortified wines, plus late harvest and ice wines.