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Graze Restaurant Review: At Graze, the complexity of each bite belies the simple preparation of each dish, as the freshest ingredients star in a seasonal menu. From the “Tiny Grazing” section, duck-liver mousse; lobster mac ‘n’ cheese made with orecchiette, Fontina and smoked cheddar; and citrus chili short rib tacos are only some of the inventive tastes. Among main courses, or “Grazing” dishes, Korean-style beef barbecue would be considered inventive in Seoul. Plated with house-made kimchi, seaweed and brown rice, this gluten-free option paired beautifully with the Louis Martini Cabernet Sauvignon. Or try the salmon and crêpes stuffed with Split Creek Farm goat cheese, green apples and plentiful lumps of blue crab. Desserts change regularly, but if the goat cheese cheesecake is presented, consider it your lucky day. The cheese cuts the sweetness, and the graham cracker base holds its texture; it comes drizzled with a blueberry mint reduction sauce. The wine list is not long, but more than attunes for brevity in breadth and ingenuity. Most selections are from California, but some Italian, French, New Zealand, Argentinean and Australian gems make the list as well. We also enjoyed the Wolftrap Syrah-based red blend from South Africa.