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Hugo's Restaurant Review: At Hugo's, chef-owners Mike Wiley and Andrew Taylor present avant-garde farm-to-table cuisine, with third partner Arlin Smith as GM. The dining room, which looks into the open kitchen, has a rustic feel with brick walls and leather booths. Diners create their own tasting menus by mixing and matching from the following menu sections: Forest & Field (vegetables), Foraged & Farmed (meat) and From the Sea (seafood). Dishes might range from Hugo’s version of a corn dog with pickled beets and raisins, to roasted monkfish with pickled fennel, lobster bisque and matsutake, or roasted carrot with quinoa tabbouleh, cherry and radish. Desserts are equally creative and vary often, perhaps a caramel apple with puffed buckwheat, cider butterscotch and pecan streusel. The five-course menu is priced at $90; the two-course meal is $45 and additional courses are $22 each. Wine or beverage pairings are an option for an added cost. There’s a nice selection of cocktails with creative names like Marriage in Martinique or Red Hook.