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Legume Restaurant Review: With a more central location, tripled space and a liquor license, Legume moves upward in aspiration and sophistication. While still a locally supplied, produce driven, all made-from-scratch operation --- with a commitment to natural, hormone- and antibiotic-free foods --- a greatly enlarged kitchen allows for a more ambitious culinary program. The staff now tackles projects such as real mincemeat, including chopped beef tongue, carefully aged. The daily changing menu is posted online by 5 p.m. The restaurant also offers a three-course vegetarian menu. Desserts (currently only three) include panna cotta with Concord grape sauce. The restaurant’s customers have always enjoyed bringing their own wine, and even with a liquor license, this neighborly bistro sets aside Monday nights as BYOB with a $15 corkage fee. Friday nights add to the adventure of dining here with a local talent variety show. The bar, with a separate entrance, is rebranded as Butterjoint, with a special bar menu that includes local-beef burgers, homemade pierogies and sausages, tallow-fries and lots of pickles. Butterjoint also boasts an exuberant cocktail program.