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Marche Restaurant Review: There's an air of formality at this restaurant tucked into a boutique hotel, from the doormen to dark wood-paneled walls and white damask linens, but it’s not stuffy. The food is approachable and, best of all, contains ingredients from local farms whenever possible. Appetizers include Mission figs with aged Serrano ham and balsamic vinegar. Chef Brian Molino is fond of pairing two preparations of the same meat on a plate; try the braised short ribs with grilled sirloin. Molino offers meat-free dishes and will accommodate vegan requests as well. Save room for dessert, the pastry chef here is one of the best in the area and the sweets offerings change daily. The wine list is lengthy enough to satisfy most diners who aren’t collectors and the restaurant frequently hosts dinners pairing wines with local farm products.