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THIS RESTAURANT IS CLOSED Restaurant David Drake Restaurant Review: Before the first taste, diners know that chef David Drake is a perfectionist. His namesake restaurant, though small, is charming in every way from the patches of bare brick wall to the judiciously selected modern art, from the carefully placed tables to the stylish and slightly formal service. So when plates begin to arrive, it is no surprise to find meticulous attention there as well. Creativity and innovation mark Drake's version of American cuisine, which, like the nation that inspired it, embraces a variety of international influences. Roasted sweetbreads are served in a pine nut crust with Michigan cherries; seared New York foie gras is accompanied by roasted pineapple and lemon grass broth seasoned with cardamom. Although entrée options appeal to many tastes, seafood is especially fine here with dishes such as prosciutto-wrapped yellowfin tuna with fried eggplant, green beans and micro lettuce salad dressed in vincotto---the liquid velvet made from grape must. Or, there's the locally caught jumbo sea scallops served with chanterelle mushrooms, fiddlehead ferns and shallot purée resting in a pool of citrus reduction sauce. Tasting menus priced with and without matching wines give the talented kitchen a chance to showcase its skills with intriguing dishes such as steamed duck egg on applewood smoked bacon, hen of woods mushrooms and watercress; or roasted squab with spätzle, ginger pickled apricots and lavender-infused game sauce. The wine list is a carefully chosen global roster with fine selections from France, South America and California.