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Parker's on Ponce Restaurant Review: A pair of stacked-stone fireplaces, which provide a warming environment in cold weather, create intimate spaces, and an adjacent bar area often is the scene for live music. A patio adds to the seating options. Start with a shared antipasto plate of cured meats and artisan cheeses, although the French onion soup is a perennial favorite. Chef Andre Brookins likes to add inventive tastes to the appetizers, and we've enjoyed a refreshing watermelon carpaccio and a wild mushroom ricotta medley with house-made ricotta on ramps. 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. It’s presented already sliced, making it easy to apportion. The burger is one of the city's more expensive at $19, but it's huge, made from grass-fed beef produced by Tink's Beef, a local outfit, and topped with Pine Street Market bacon. A range of sauces provides tasty embellishment to the meats. There are plenty of good sides from which to choose, but the garlic mashed potatoes and smoked collards with bacon are our top choices. Among desserts is a house-made cheesecake, but the dense, rich chocolate torte is compelling. Parker's wine list offers some appealing values, such as the Campo Viejo from Rioja, Spain, a Tempranillo, and a fine red-meat wine.