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Lee Restaurant Review: Chef Susur Lee created the recipes, and talented chef de cuisine Jason Carter, who has worked with him for eight years, executes them deftly and swiftly in this fast-paced, tapas-style restaurant. Wood floors, exposed beam ceiling, brick walls covered with semi-transparent silk screens and Eames-style molded plywood chairs contribute to the hip atmosphere as does the large eat-at bar with its Lucite counters. The noise level is high inside, while the quieter outdoor patio hugs the sidewalk close to passing traffic. Dishes, meant to be shared, come in random order. Think a supper with attitude rather than a dining experience. Juicy, curry-flavored lamb chops with fresh chili mint might arrive before the bacon-wrapped spice-crusted scallops. Yucatan salad---a jumble of jicama, chipotle, avocado, cucumber and coco nibs with jalapeño chili---might come concurrently with the spicy, lightly-tempura-battered tofu with honey and soy glaze. No matter as all are packed with intense, bold and pure flavors. Unpopular dishes are removed quickly from the menu, which changes seasonally and according to demand. Expect about a hundred selections that cover all tastes and budgets on the wine list.