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Hutch's Restaurant Review: You can enter Hutch's through the more formal dining room or an alley door off the bar, which gives it the distinction of being one of only a handful of restaurants in the city allowing at-table smoking while seated for dinner in the bar area. Low ceilings, brick-lined walls, vintage posters and white linens create a warm yet trendy bistro-style atmosphere. Chef Mark Hutchinson---the “Hutch” of Hutch’s---is a master of inventive appetizers. Standouts include his Thai-high calamari (tender fried calamari over an Asian vegetable salad dressed with spicy red pepper vinaigrette) and the stuffed jalapeños (Monterey jack cheese, chicken, sour cream and pico de gallo). Savory red meat entrées include steak portobello (eight ounces of sirloin on a grilled portobello with creamy Maytag blue cheese and an earthy Cabernet sauce). Seasonal items such as soft-shell oyster po' boy with Cajun spices is the most interesting sandwich selection. Vegetarian plates can be made for non-meat eaters. Hutch is a wine connoisseur and his oft-changed list is seemingly infinite with fourteen Chardonnay choices alone.