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West Restaurant Review: A warm greeting awaits each diner at this lovely west-side restaurant. Sit at the cherry wood-and-marble bar opposite the temperature controlled, ceiling-high “wall of wine." Look up and glimpse a reflection of diners’ plates in the wavy sculpture above. Chef Quang Dang's menu might feature first courses of crispy duck salad with cucumber, green beans, watercress and sweet chili vinaigrette, or diver-caught scallops with red cabbage and bacon jam. Mains are inventive and have included a northern ling cod and slow-cooked Yukon gold potatoes, zucchini and smoked carrot sauce, and roasted lamb loin served with heirloom beans, grilled fennel and black olive jus. There are three eclectic five- and seven-course tasting menus: land, sea or vegetarian, focused around top seasonal ingredients and each with wine pairings. Biodynamic risotto with octopus ‘chorizo,’ fresh basil and soffritto, and Queen Charlotte halibut with a watercress potato salad, clams and mussels are options. Another is a seven-course sequence of classics such as chicken liver parfait with hazelnuts, dark chocolate, cranberries and brioche. Pastry chef Rhonda Viani’s raspberry custard tart with sorrel ice cream and cinnamon syrup and petit fours are among the delectable dessert offerings. An early (before 6 p.m.) prix-fixe menu is a steal at $55. The wine list emphasizing boutique wineries (old-world and new-world) and seldom-found varietals complements the cuisine. Service is seamless.