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Co-chef-owners Aleks Dimitrijevic and Tyler Mortiz spent over $400,000 remodeling the former Chez Gaudy restaurant.

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An all natural edge walnut bar—like a tree trunk fell on the bar floor and was perfectly sliced then polished—stretches 24 feet parallel to the 1802 Bellevue Ave entrance.

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These pebble jeweled and silver-stained plywood tabletops mimic the backyard creek that co-owner-chef Aleks Dimitrijevic once splashed around in as a young boy. Mahogany church pews complement the Gothic window trim.

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The smell of freshly cut walnut, mahogany, and Douglas fir intoxicate guests as they enter the new restaurant.

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Snacks, plates, and platters: All dishes will be prepared in front of guests thanks to the new open kitchen layout.

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A fairy tale dinner wouldn’t be complete without drinks, and Gary Abst—former bartender at both Licorous and since-closed Market St Grill—is soon to be behind that mahogany bar mixing them.

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During Sunday brunch, choose from three to five different Bloody Marys.

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Menu items included grilled fava beans with sea salt and lemon zest and a plate caramel braised pork belly.

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You say you’re a beast yourself? Then order a platter of bone-in ribeye with porcini and faro ragout.

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Diners will remember the intricate gilded ironwork from Chez Gaudy.

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