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Circa

If you somehow feel lighter after a three-hour meal at Circa, it's because everything here seems to glide. The service is effortless and efficient, the room is a study in crisp white linens, and chef Andrew McConnell's menu hits all the right notes. Don't miss his smoked-eel carpaccio, or the saffron-and-harissa-spiced marron (crayfish).

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