If ever a diner could make out just fine on bread alone, it would be at Out of the Fire. The focaccias and flatbreads, baked daily in a stone hearth oven, are outstanding. But why stop at bread and miss out on such fine dishes as mussels cooked in a lovely tomato-caper broth and grilled shrimp with cheddar onion grits? Excellent service and a warm ambiance make this a place where you can linger for hours. The kitchen puts an accent on organic, healthy ingredients. Even those dining elsewhere should make time to pop into the wine bar. Great pinot noirs, merlots, Rieslings and other varietals from small vineyards are on the extensive by-the-glass list.
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