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The Spence Restaurant Review: Atlanta-based restaurant design firm The Johnson Studio conceived the interior: high ceilings, open areas with a full view of the galley kitchen, and suspended bottle-storage shelving over communal tables. Retaining the sweeping fenestration that embraces the street-scape, the team produced a comfortable, contemporary space. “Top Chef All-Stars” winner Richard Blais has crafted a menu focused on small plates. However, they're not really meant for sharing, unless you assemble a good number of them. The “oysters & pearls,” a Blais signature dish, presents four briny bivalves topped with nitrogen-shaped pearls. Buffalo sweetbreads, a riff on buffalo wings, liberally bathes the sweet morsels in a spicy sauce. Caesar salad is made with baby kale --- a worthy alternative to lettuce. Of course, Blais's championship foie gras dish is there, and pork belly appears in both a small plate and a main course, the latter accompanied by braised radishes that taste like tiny turnips. Desserts are equally inventive: foie gras reappears in the caramel sauce that adorns at least one dessert each night. For the less adventurous, the “Juicy Lucy” is a double cheeseburger with the cheese folded into the meat, apparently a Midwestern inspiration. The wine list is truly sexy, exploring little-known regions and grape types. It's divided into those choices that may be familiar and those that invite daring exploration. But then, that describes the entire experience in a nutshell.