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Guild & Company Restaurant Review: Guild & Company’s open kitchen and blue soapstone bar infuse the space with artistry (as does the august chandelier that looms like an inverted copper fountain) and guests will quickly find comfort among the room’s dusky nooks. Staffed with a master butcher, wine director and a veteran toque, Guild’s executive team leaves nothing to chance. Chef Phillip Clayton sources everything locally for the seasonal menu, from eggs and artisanal breads to cranberries, cheese and rabbit. And while native game sounds sexy, Guild’s red-blooded board of fare demands a certain loyalty. Premium, local beef is king, as evidenced by the oaky décor and heady selection of chops. Frank Pace dry-ages his steaks before grilling them to order over a hardwood fire. These are exceptional cuts, comparable with the best big city chops, and priced to match. Open with fresh oysters or rich rock crab dip with crostini before splurging on the bone-in rib-eye, carved tableside. Whether undressed or in a classic bordelaise, the smoky meat rewards with every bite. Sides include buttered carrots and an array of potatoes, but we suggest the creamed kale, Vermont’s spin on soft spinach. Scallops and salmon are expertly plated, as is a Heritage Grazers pork chop, whose tenderness nearly matched the filet mignon. Pair the porcine with a Bourgogne Pinot Noir and reserve big Cabernets (like the voluptuous Duckhorn ‘Decoy’) for Pace’s prized beef. Intrepid drinkers can finish with craft spirits of absinthe, honey-habanero tequila and even bacon-infused bourbon. We opted for espresso alongside citrusy panna cotta, a seductive parfait of grapefruit gelée under spoonfuls of creamy custard.