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THIS RESTAURANT IS CLOSED Sacre Bleu Restaurant Review: This difficult-to-get-a-reservation restaurant has been packed since it opened. And, even if you have a reservation, thats no guarantee. Space is at such a premium in this hip, 65-seat eatery that, once people are seated, they tend to linger over coffee and Cognac---leaving those with reservations lingering in the foyer. The food is worth the wait. Chef Don Gragg (who most recently worked with Danny Meyer at Gramercy Tavern in New York and, before that, with Alice Waters at Chez Panisse in Berkeley, California) has created a French-inspired menu that changes seasonally. On a recent visit, we enjoyed the seared foie gras with Granny Smith apples and caramelized onions, drizzled with a not-too-sweet calvados sauce. The artichoke Niçoise with aïoli and the wild mushroom soup with poached egg are also palate-pleasers. Our favorite main courses are the wild mushroom risotto with porcini syrup, the Parma ham-wrapped monkfish, and the roasted sea bass with simmered fava beans. We also recommend the oven roasted poussin (tiny squab) with foie gras ravioli and the crispy-skinned, herb-stuffed duck breasts. A smaller but no less tasty bar menu is offered until the 1 a.m. closing. The wine list (with many excellent selections by the glass) is extensive and reasonably priced. The dining room is decorated in natural sage and mossy green colors with touches of gold and aubergine. Tables are left bare to show off the highly polished dark wood; mohair-upholstered chairs have a stylish mid-century modern look. The service fluctuates between efficient and indifferent.