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THIS RESTAURANT IS CLOSED Strings Restaurant Review: Strings is one of those places that, when you call to make reservations, the hostess sounds positively pleased to hear from you. And once you walk through the bright red door, the staff makes you feel like a regular --- even if it's your first time. It's crowded with lawyers who lunch, socialites planning the next big benefit and just plain folks enjoying food in a friendly atmosphere. The décor is light, with mid-century modern chairs and floor-to-ceiling windows. Specials change every day depending on the season and the culinary mood of chef Garren Teich. For starters, we like the beef carpaccio with Dijon aïoli, onions, capers and freshly ground Parmesan, or the chicken liver mousse parfait with cauliflower relish. Soups are always innovative, like roasted red pepper and tomato bisque or the butternut squash textured with apples and pistachios. Main courses are equally good: a creamy risotto with porcini mushrooms or, maybe, with crab and the zest of lemon; jambalaya with shrimp, chicken and andouille sausage; and pan-roasted barramundi crowned with toasted almond salsa. Desserts can be as humble as homemade sorbet served with sugar cookies or as rich as chocolate mousse cake. The wine list is classic and comprehensive with many offerings by the glass.