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THIS RESTAURANT IS CLOSED Savant Fine Dining Restaurant Review: Chef David Miller’s first love is chocolate, obvious when you glance around the romantic 30-seat dining room decorated lavishly with chocolate sculptures. In fact, the restaurant doubles as a sweets shop, but at night it’s turned over to intimate tasting menus, offered in six courses ($75) and ten courses ($125). Graduating from the CIA and Notter School of Pastry Arts, Miller is exacting about ingredients, turning the season’s best into dishes that run the gamut from haute to down-home. In the former category, a diver scallop napoleon is elevated by lime zest, pink peppercorn, and pickled hickomia; and for something more comforting, Miller sends out braised pork belly with a white bean ragoût flavored gently with tarragon. Reservations are a must at this special-occasion insider secret. Be on the lookout: chocolate appears subtly in savory courses, such as in a dark chocolate and matsutake mushroom purée.