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THIS RESTAURANT IS CLOSED Re.Past Restaurant Review: An alumnus of the Culinary Institute of America, Joe Truex left his native Mansura, Louisiana, to cook around the world, then in New York City met and married Tokyo native Mihoko Obunai. After cooking at a pair of fine hotel restaurants in the city, Truex teamed up with his wife, a graduate of the French Culinary Institute, to open Re.Past, a melding of Western and Eastern influences in both design and cuisine. Classic Louisiana fried oysters pair with a simple but compelling parsley salad, the whole adjoining a mound of fennel slaw. A chilled carrot soup is perked up by a dab of wasabi cream. An amusing appetizer is the foie gras hot dogs, perched atop choucroute and crostini, and presented with house-made relish plus a dab of mustard and ketchup. Hold out for the hangar steak, and be sure to order it blue. Team Truex does great sweetbreads, savored on soft polenta with a reduction sauce and mushrooms. Best of all may be the muscovy duck breast with snail risotto, the latter also available as one of the frequent side dishes. Mihoko weighs in with a daily macrobiotic offering, featuring organic root vegetables, grains and tofu. For dessert, throw caution to the wind and enjoy either the tarte Tatin with its mound of Gruyère ice cream---a real twist on cheese plus apple pie---or the classic chocolate pot de crème. The wine list isn't extensive, but what's offered is unusual and always interesting.