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THIS RESTAURANT IS CLOSED Mary Elaine's Restaurant Review: When money is no object, Mary Elaine’s has been the very best place in town to spend a memorable evening. The series of richly appointed dining rooms offer great views of the city, as well as plenty of eye-candy within, thanks to gilt mirrors, fresh flowers, heavy silver and Wedgwood china. Despite the departure of chef de cuisine Bradford Thompson, who worked under Daniel Boulud in New York, Thompson’s former sous chef (and now executive chef) Frank Belosic maintains the menu and concept: bringing Boulud’s sensibilities to the proverbial table, creating contemporary French food that is at once old and new. The tasting menus, which change seasonally, are always topnotch, but then so are the regular menus, which usually feature foie gras, pork belly (not to be missed), duck confit and other classic French preparations given their own modern interpretation. The cheese course here eclipses any in town, as does the wine list and the service.