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Restaurant Details

Chef Ian Schnoebelen's menu includes raw oysters and contemporary Louisiana and Italian-inspired dishes. Red snapper crudo is served with radish, mint and citrus. Anchovy and pig ear salad comes with stewed onion, baby greens and pesto. Reservations accepted for large parties. Dinner Tue.-Sat. Credit cards. $$

Bar Details

Sit at the wraparound bar and watch the goings-on in the kitchen or choose a table in the bustling dining room. The Cacciarite is made with vodka, Aperol and fresh satsuma juice. The restaurant serves Northern Italian-inspired cuisine, fish, oysters, pizza and more. Open Tue.-Sat. Full restaurant menu. Happy hour 5 p.m.-6 p.m. Tue.-Thu.

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