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. $$
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.