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THIS RESTAURANT IS CLOSED Spice Restaurant Review: A former classic Victorian Midtown residence transformed into a design stunner makes an ideal stage for the contemporary Southern fare. Some of the tastiest dishes are appetizers, such as the braised oxtails---sweet, moist meat is pulled off the bone, and anointed with a green pepper relish and curry oil. The very good ahi with soba noodles and bok choy, served just warm, is rolled in sesame seeds, but this menu calls them by their Lowcountry name: benne seeds. The standout vanilla butter-poached lobster comes with exotic purple potatoes. Ingredient-rich classic gumbo could easily be a main dish. Our only disappointment is the fried chicken, a boned piece of chicken breast that may arrive dried out and tasteless. But the mac 'n' cheese is swoon-worthy. This wine list needs a major overhaul. Interior refurbishments have made the place more comfortable; curtains at the windows now buffer sound, for instance, but don't obscure the great views.