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Stanbury Restaurant Review: With an emphasis on ambitious small plates using the best local and in-season ingredients, the hip yet cozy Stanbury has become one of the most desirable reservations in Raleigh. Chef Drew Maykuth, who formerly helmed The Admiral in Asheville, crafts must-tries like lamb belly with cabbage and pozole-flavored blue corn grits and a tongue-tingling steak tartare spiced with Vietnamese nuoc cham vinaigrette and served with addictive airy crab chips. The giant roasted marrow bone is an elegant indulgence, and the smoked quail brushed with apricot-chipotle glaze is suitable for sharing, if you must. Maykuth’s grilled rib-eye steak accommodates those preferring a large-plate dinner. Among the specialty cocktails is the Blount St. Sour, with ingredients that include Slingshot Cascara Tea (cold-brewed down the street) and chocolate bitters (produced, as are many desserts, in collaboration with Escazu, the adjacent artisan chocolatier). The wine list draws mostly from Italy, Spain, France and the Pacific Northwest; some options are by the glass but most by the bottle. Local craft beers are available on tap and by the bottle. Service can be spotty and the noise level can mean intimate conversation is a challenge. But the buzz at Stanbury is well-earned, making the ability to boast familiarity with Maykuth’s ever-evolving menu a source of Oak City pride.