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Terra Plata Restaurant Review: Tamara Murphy has been cooking farm-to-table since before the term existed, and this effort, exuding rustic-urban charm, adheres to the same ethos. The oddly shaped window-lined dining room is inviting with exposed wood beams and cement floors. While the upbeat ambience works for a fun evening, it’s too noisy and tables are too cozy for an intimate dinner. Starring local and organic ingredients, the seasonally-inspired menu is unpretentious with tantalizing flavor combinations. Generous portions make even the small plates easy to share. Start with the house-made potato chips and an order of plump roasted grapes, an inventive alternative to the usual fruit and cheese plate. Crispy Brussels sprouts or the purple sunchokes are a must. Don’t miss the roast pig, one of Murphy’s signature dishes, which is prepared in a delicate broth and served with chorizo and clams. Tender short ribs are paired with polenta. Desserts include an apple empanada with popcorn ice cream and churros with a chili-chocolate ganache. The wine list is reasonably priced with good variety. Specialty cocktails are crafted with elements such as cardamom-infused vodka. Service is knowledgeable and attentive without being overbearing.