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THIS RESTAURANT IS CLOSED Tiburon Grille Restaurant Review: The interior of this lively neighborhood bistro in a historic commercial space feels like a small Tuscan bistro. The walls are faux-textured and there is a superb covered patio outdoors. Dishes range from the local and familiar to the adventurous. New to this menu, for instance, is a superb Portuguese fish stew, its aromatic broth rich with saffron and chock full of fresh shellfish. Openers to consider include excellent hickory-grilled asparagus with soy vinaigrette and a Georgia shrimp and crab cake or sometimes a crawfish cake, depending on the season. The Irish salmon soufflé is the top signature dish. Entrées vary from grilled Georgia shrimp on Stilton cheese grits with andouille sausage to an excellent ostrich filet with garlic mashed potatoes and chanterelle demi-glace fortified with port. If the monster soft-shell crabs are available, do not fail to order one; they are peerless. These fundamentally simple foods are well-prepared using quality ingredients. For instance, organically raised chicken from Bell & Evans is fried the old-fashioned way: in a cast-iron skillet. Beef is organic, too. Kobe beef carpaccio is on tap for this summer. Chocolate Kahlúa pecan pie, rum and currant bread pudding, and peanut butter mousse are among the favorite desserts. For a small bistro, the wine list is extensive with no mediocrity taking up space. California wines dominate, with nods to Oregon, Spain and France. In 2002 and 2003, chef-owner Greg Herndon won a Wine Spectator Award of Excellence for his list, which numbers over 300 selections.