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McPhee's Grill Restaurant Review: McPhee’s, which debuted in 1994, has always been a champion of the local wine industry, and the restaurant spearheaded the concept of wine-friendly cuisine presented with bold flavors. There are several items Ian McPhee dare not take off his menu (the Kung Fu baby-back ribs, ancho duck quesadilla, and jambalaya pasta), but other favorites include the fried cracklin’ chicken with its moist interior; the New York steak with just-spicy-enough chimichurri; and the goat cheese, fig, onion and bacon flatbread. For dessert, consider a refreshing house-made fruit sorbet, or go all out with the whopping hot fudge or butterscotch sundaes (the staff can usually be talked into a half-and-half order). It’s hard to go wrong with any selection from the mainly local, well-thought-out wine list; the house Cabernet is made by Chateau Margene, a Paso label, while the other house wines are crafted by Jim Clendenen of Au Bon Climat.