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Georges Eric Farge's frenetic personality is familiar to anyone who has had the pleasure of dining at Le Bouchon du Grove, where he held court as chef, partner, and dining room trouvère. His infectious spirit nowadays permeates his own eponymous restaurant. George's keeps menu items to a manageable size: five starters, three salads, three pizzas, seven entrées, and a blackboard of about a half-dozen additional dishes du jour. Recommended starters include a sparkling fresh salmon tartare spiked with lime juice and mellowed to mellifluous effect with crème fraîche; salad of roasted Maine lobster tail with an array of crisply blanched vegetables, truffle oil, and crunchy nuggets of fleur de sel; and a basic Margherita pie with a charred, paper-thin crust and a natty smattering of cheese. Entrées include steak au poivre, a hefty center cut of filet mignon served with gorgeously bronzed, Gruyère-laden potatoes au gratin; mussels and frites, the mollusks steamed with choice of white wine or curry cream sauce; and chicken tagine, which hits the bistro button via braised legs and thighs in broth redolent of ginger, cumin, and lemon confit.