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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 Virginia oysters dynamite (Chesapeake Bay oysters baked with sriracha aïoli); braised beef short ribs with Byrd Mill grits, ginger and hoisin jus; and a portobello mushroom stuffed with lamb, goat and feta cheeses, and tzatziki sauce. Dessert might be brownie tiramisu or honey panna cotta. 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.