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Templar Hotel’s Monk Kitchen, helmed by chef Robert Fracchioni and sous chefs Mark Richardson and Tara Lee, is unique by design. While there is a short menu of pre-designed dishes offered, including lotus fried rice with chicken or shrimp, egg and crispy scallions and “Auntie’s dusted fried chicken” accompanied by red slaw and polenta, the chefs here would rather come up with something tailored just for you. A short conversation about what you like, what you hate, and what you’re craving that day, and they’ll get to work creating a delicious edible masterpiece. Turning out dishes like sautéed salmon over a bed of vegetables with soy bok choy on the side (if that’s what you’re into), these culinary wizards are sure to surprise and delight you with a savory meal. Monk Lounge, the restaurant’s upstairs neighbor and relaxing cocktail library, operates on the same principles of customized options: In lieu of a formal cocktail menu, the staff at Templar will happily combine liquors with a shake or a twist to quell any thirst, based on your own preferences.