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Parker's on Ponce Restaurant Review: Two intimate dining areas are created by a pair of stacked-stone fireplaces, which provide a warming environment in cold weather. A patio adds to the seating options. We like to start with a shared antipasto plate of locally made cured meats and artisan cheeses. We tried the blue-cheese-stuffed dates wrapped in Pine Street Market bacon, but the dish didn't work for us. Overwhelming sweetness from the dates and the crisp bacon made the blue cheese disappear. However, a seasonal special salad, a carpaccio of watermelon, nicely refreshed the palate. Then it's on to either steaks, fish or a very good rack of lamb. Consider the bone-in cowboy steak, a 22-ounce rib-eye marathon for $42. It’s presented already sliced, making it easy to apportion. A range of sauces provides tasty embellishment to the meats. There are plenty of good sides from which to choose. Among desserts is a house-made cheese cake. It comes with a fruit topping, but you can get it, as we prefer, unsauced. The wine list offers some appealing values, such as the Campo Viejo from Rioja, Spain, a Tempranillo, and a fine red-meat wine.