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Taberna Restaurant Review: Though the white wood-frame house resembles a private residence, a spotlighted sign above the entrance says otherwise. The interior holds two tastefully appointed dining rooms decorated in cream hues, with natural stained wood fixtures, tables and chairs. The menu, a medley of Italian and Spanish flavors with Mediterranean accents, features sautéed Prince Edward mussels with fresh tomatoes, garlic, parsley, white wine and extra virgin olive oil, and Spanish wood-roasted piquillo peppers stuffed with a Valencia salad of chicken, shrimp, walnuts and saffron aïoli in a balsamic reduction. Among entrées is a domestic baby leg of lamb stew prepared with Moroccan spices, yogurt, almonds and vegetables paired with Spanish rice, and twelve-inch Taberna pies with toppings like wild mushrooms, serrano ham and manchego cheese. The wine list consists of Spanish regional varietals from Toro and Navarra among others, and selections from Portugal, Italy and California.