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Mizuna Restaurant Review: Soft yellow walls, lots of artwork and well-spaced tables set the tone for this cozy neighborhood restaurant. Arrive a little early and sit at the copper-fronted bar to get a great view of the intricate ballet taking place in the small open kitchen. Chef-owner Frank Bonanno calls this kitchen his food laboratory and, with a few exceptions such as the lobster mac ‘n’ cheese, the menu changes monthly. You may find a smoked-rabbit corn dog with mustard-onion relish and beef tenderloin with a creamy bacon sauce, or miso-roasted diver scallops and halibut with black olive gnocchi. You’ll want to wipe your plate clean with the freshly made bread. If you have an evening to devote to food, reserve the six-course chef’s menu (paired with wines) that changes nightly and features the most experimental combinations in the house. For dessert, it’s a toss-up between the Meyer lemon cheesecake and the warm Valrhona chocolate cake. Service, overseen by Bonanno’s wife and partner, Jacqueline, is attentive but unobtrusive. The wine list is extensive and expensive, with only a handful of bottles within the $30-$40 range.