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The Refectory Restaurant Review: Richard Blondin, an accomplished French chef, prepares classical French food that isn't the least bit dated or stuffy. The wide-ranging menu takes in organic and hormone-free meats, dishes native to Ohio (pheasant, guinea hen, rainbow trout), fresh seafood (monkfish, whole Dover sole) and vegetarian fare (zucchini tian and marinated mushroom salade). The converted brick church setting provides an upscale and romantic, but not stiff, experience. To its credit, the service is as accomplished as the cooking. Desserts feature renditions of classics, as in vanilla crème brûlée "Paul Bocuse" or a warm pear tart. The wine cellar deserves special mention, too; some 40,000 bottles featuring great vintage depth from dozens of producers of Bordeaux, Cabernet Sauvignons and Burgundies are on the list. Out-of-towners will be astounded by the reasonable prices of the older bottles.