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Red Hat on the River Restaurant Review: There’s something charming about this bistro where clientele feel as if they’re dining among family. Maybe it is the convivial air that husband and wife proprietors Jimmy and Mary Beth exude as they greet each diner, ever ready to please. Bistro and brasserie fare includes a starter of rillettes, sliced duck and pork confit with red onions, green peppercorn mustard and cornichons, as well as departures from classic French dishes, such as the grilled Loch Duart Scottish salmon over farro and black rice salad with spinach and smoked bacon. Though most of the menu changes, the hanger steak frites and moules frites are mainstays; the former is topped with both béarnaise and a red wine reduction and served next to the crispy frites, while the latter is prepared "aux Les Halles." A solid wine list specializing in simple but elegant French selections enhances the experience, and homemade desserts, like the lemon tart with pear sorbet and the classic profiteroles, add the final touch, distinguishing this bistro from others that play strictly by the numbers.