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Terra Restaurant Review: Terra has attracted a solid following, and for good reason. Chef Hiro Sone and his wife, pastry chef Lissa Doumani, turn out daringly sophisticated food in a beautifully restored 1880s-vintage stone structure. Tiled floors, flickering candles and wooden beams make this one of the most romantic restaurants in the valley. Sone draws on many countries for inspiration. Broiled Alaskan black cod marinated in saké and served in shiso broth with shrimp dumplings is delicate in texture and flavor. We also recommend the sautéed Ezo abalone and scallop with king trumpet mushrooms in escargots butter, and the chawan mushi, traditional Japanese savory custard. Lobster tortelloni with spinach and shimeji mushrooms, and pasta with pork sugo and butterbeans, will please more mainstream eaters. Doumani's desserts aren’t superfluous, they’re true treats, especially her black-pepper panna cotta with strawberry compote. The topnotch wine list caters to all budgets and curiosities, and there’s passion behind the pairings. If challenged in getting a table, be sure to check out the adjacent, more casual Bar Terra specializing in savory small plates.