Chef Ian Schnoebelen's menu includes raw oysters and contemporary Louisiana and Italian-inspired dishes. House-made burrata cheese is served on top of crostini with basil pesto, sprouts, shoots and tomatoes. The whole fish of the day is served over fennel salad with lemon vinaigrette. No reservations. Dinner Tue.-Sat. Credit cards. $$
Sit at the wraparound bar and watch the goings-on in the kitchen or choose a table in the bustling dining room. The popular Spritz is made with Aperol, prosecco, club soda and orange. The restaurant serves Northern Italian-inspired cuisine, fish, oysters on the half-shell, pasta, pizza, cured meats and more. Open Tue.-Sat. Full restaurant menu. Happy hour 5 p.m.-6 p.m. Tue.-Thu.