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Mezzanine Restaurant Restaurant Review: Huzzah to Mezzanine for having a conscience when it comes to sourcing many ingredients. A thank you note to its farmer suppliers such as Manakintowne, Scott’s Farm, Cabbage Hill Farm, and Boroughs Land Farm graces the bottom of the menu. Chicken, served with celery root purée, baby carrots and pan sauce, hails from none other than Michael Pollan-beatified Polyface Farms in Virginia, and the beet salad also has its roots in the Old Dominion. Still, you don’t get a puffed-chest sense of mission at this stylish bistro, with its art gallery-like upper floor, reached via a tall, handsome wood staircase, which feels more loft than mezzanine. Its menu’s offerings, split into appetizers, small plates and large plates, are free-range, like that pan-roasted chicken with goat cheese tucked under its skin. Other dishes run from fried Rappahannock River oysters to sweet potato gnocchi with duck confit, wild mushrooms and tarragon crème. Dessert might be chocolate bourbon pecan pie or grilled pound cake. The bar bustles with attractive people, fresh flowers adorn tables, and jazz music floats through the air, conspiring to make Mezzanine where the chic meet and eat.