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Though often considered a Mexican restaurant, and the chef is from Mexico City, Limones is not the kind of Mexican you may be thinking of. Instead, the eclectic menu melds French, Italian, and New American influences with modern Mexican ingredients and techniques. The result is an extraordinary fusion of flavors. For example, the beef tenderloin is served on a bed of vinegar-infused organic kale with truffle macaroni and cheese, and a shaved fennel and onion salad. The sea scallops, huge and juicy, come with a bacon and corn risotto, arugula, heirloom tomato salsa, and lemon beurre blanc. Almost two pages of the menu are devoted to various tequila drinks, including a dozen kinds of margaritas, and there's a small but interesting wine list, as well as a nice selection of Mexican and local microbrew beers. Located around the corner from an art movie house, the space —a small, narrow rectangle with a high pressed-tin ceiling and exposed ducts—has the feel of a side-street San Francisco bistro.
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