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HOTPOINT AMERICAN BISTRO,
31 State St., Bristol, (401) 254-7474.The Hotpoint American Bistro has just a dozen or so tables and accommodates only 75 diners a night. Chef and proprietor Jim Reardon -- who cooks every entrée himself -- says they often turn away twice that number. At Hotpoint, there isn't an appetizer menu as such, but rather a list of "Soups, Salads & Light Fare." Entrées include sea scallops ($18.99), spinach rigatoni with goat cheese and chicken ($16.99), and a "chicken stack" ($18.99), featuring two flattened breast filets accompanied by a pair of smoky portobello caps, plus layers of caramelized-onions, and what I took to be chèvre. Asparagus and green beans were placed next to the tantalizing pile of flavors. Full review.
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