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Clover, which opened in May 2012, is the joint effort of owners Scott and Liz McCandless and Paul and Marta Harrington. They prepare almost everything from scratch, don’t have a deep-fat fryer, and desserts — called petite bites — are scaled down in size. From herbs grown in the on-site greenhouse to the sustainably raised Rathdrum wheat used in Clover’s bakery, ingredients are carefully sourced. And the bar... well, Paul Harrington wrote the book on modern cocktails. The restaurant got a nice first birthday gift of recognition from Food & Wine — a spot on the Top 100 New American Bars list in the magazine’s Cocktails 2013 book. (July 2013)

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