Chef Ian Schnoebelen's menu includes raw oysters and contemporary Louisiana and Italian dishes. House-made tagliatelle pasta is mixed with local wild boar, mushrooms, kale, roasted garlic cream sauce, sage and pecorino fiore sardo. Grilled hanger steak comes with broccoli gratin and bacon butter. Reservations accepted for large parties. 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.