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A short Mason jar of slightly warmed chicken liver spread arrives with planks of grilled bread and a slim assortment of pickled vegetables. Gruyère-glazed popovers the color and size of baseball gloves come next. BLT elicits a considerable wow factor before the first course even gets served. Appetizers comprise mostly cold dishes, including shrimp cocktail, tuna tartare, hamachi with yuzu vinaigrette, and raw bar selections such as clams, oysters, and stone crabs. Even the sole warm offering - a moist, lusciously herbed crab cake - comes pooled in chilled dill-flecked Meyer lemon dressing. Steaks are USDA Prime, certified Black Angus, or Wagyu - dry-aged, broiled at 1,700 degrees, and finished with a brushing of herb butter. Try the top cap cut if it's on special. Non-steak eaters might try lemon-rosemary chicken, seven-spice duck breast with foie gras and mango mustard, or harissa-crusted swordfish steak succulently grilled and highlighted with olive oil and lemon. For dessert, diners can choose three or five of eight all-American artisan cheeses or a round of blueberry-lemon meringue pie with a sweetly brittle pte sucre crust, lemon curd, baked berries, a cap of browned meringue, and a scintillating quenelle of lemon-verbena sorbet on the side.