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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, shrimp and mussels bouillabaisse) and vegetarian fare (vegetable pasta casserole with a bell pepper coulis). 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. 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.