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Kitchen Restaurant Review: What this unassuming bistro lacks in décor it more than makes up for in French-inspired cuisine. Patrons from the downtown Chapel Hill neighborhood fill up Kitchen every evening, so come early to grab a table, or wait at the cozy bar where you can sample the house pâté or marinated olives and pickles with a glass of sparkling rosé. Then order from a seasonally changing menu which, on a given night, may include duck confit with balsamic syrup and grilled peaches, or hanger steak with shallots and frites. Kitchen’s famous mussels can be found on the menu any time of year. We like them in a spicy Thai coconut sauce, but the traditional marinière is hard to beat. Desserts range from chocolate almond torte to the addictive polenta cake. 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.