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Maggie's Farm Restaurant Review: Maggie’s Farm is named for a Bob Dylan song that describes a notoriously bad place to work. However, we would suspect that this “farm” is a particularly pleasant place to work. And we can confirm that it’s a delightful place to eat. Formerly known as The Chameleon, Maggie’s Farm has something of the same vibe as its predecessor: fancy-leaning food served in casual, laid-back surroundings; it also offers seasonal fare, and in the farm-to-table tradition prides itself on buying locally. Owner/chef Andrew Weinzirl has upped the funkiness quotient, though. His offbeat menu choices --- think grilled veal sweetbreads, pickled pork tongue, puréed parsnips --- combine Frenchified gourmet flair with the waste-not, want-not philosophy of generations of country-bred farm wives. Desserts are also seasonal (chocolate-pumpkin tart and apple cider cheesecake for fall, for example) and drinks include a bevy of American regional microbrews and creative cocktails. Take the challenge. The food tastes even better set to a well-chosen selection of vintage rock and rootsy country tunes.