Nice variety of appetizer and entree choices with a modern, upscale feel. (However, don't bring your conscience if foie gras and veal bother you, though.) The chef was amenable to a modification to meet a dietary need, too. The setting is warm and not intimidating. The biggest compliment I can give it is that Taggia could compete with local free-standing restaurants on the basis of food, price, value, service, and setting.
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