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Tarbell's Restaurant Review: Since it opened in 1994, this swank, American bistro has become a hot spot for the Valley's see-and-be-seen crowd. It's no wonder. Darling of the local media, owner-chef Mark Tarbell is everywhere: cooking on TV with his simmering good looks, writing food and wine columns or breezing through magazine interviews with his reserved but confident charm. Make no mistake; Tarbell's is no mere poseur on the local culinary scene. Simple but well-crafted plate presentations reflect an understanding of not only food trends, but the seasons and the contrasts of flavors and textures which all factor in our yin-yang tastes for contemporary cuisines. The menu boasts Applewood-smoked salmon with arugula-basil pesto and Chenel goat cheese, and Caesar salad with calamari and adobo sauce; grilled doublecut pork chop with ancho vegetables and crispy potato hash reconciles our pan-global appetites, while straightforward meat and potato dishes sate our refound hunger for simplicity. Don't miss Tarbell's silky chocolate mousse, made with Valrhona chocolate. Sure, there's a definite element of hobnobbing here, but at Tarbell's it's part of the show. For those less concerned with rubbing elbows with the local glam than finding some elbow room to enjoy Mark's fine and fashionable fare, there's just as much to fawn over.