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Kitchen Restaurant Review: Not particularly concerned with décor, Kitchen is modest in size with an unpretentious, cozy environment. Patrons fill up the place every evening so come early to grab a table, or wait at the intimate bar where you can sample the house country pâté or a plate of frites with a glass of sparkling rosé. The seasonally changing menu on a given night may include escargots with a spinach garlic flan, seared salmon with lentils and bacon, a large bowl of moules frites, or hanger steak with a Dijon bordelaise sauce. When available, Kitchen’s raw oysters are the best in town, and we also recommend any of the chef’s daily specials. Desserts range from banana bread pudding with caramel rum sauce to chocolate almond torte to lemon ricotta cheesecake. Bread is baked in house. Owners Dick and Sue Barrows honed their skills in a notable group of Pennsylvania restaurants (he in the kitchen, she on the floor) before establishing this gem, which expresses their passion for straightforward, classic dishes made with the freshest ingredients. The wine and beer lists reflect the menu’s aesthetic --- quality before quantity --- and the latter features bottles from some of the area’s top breweries.