Cast iron-seared octopus is served with tomato, lemon, bonito flakes and risotto-style black-eyed peas prepared with octopus stock. For brunch, wild boar ragu is served with a Parmigiano-Reggiano polenta cake, poached eggs and pecorino. Reservations accepted. Dinner daily, brunch Sun. Credit cards. $$$
Located in an old church, the restaurant focuses on shared plates made from fresh, seasonal ingredients from the Gulf Coast region. The wine list highlights international wines from coastal locations and a rotating selection of specialty cocktails. Open daily. Full restaurant menu. Happy hour 4:30 p.m.-6 p.m. Mon.-Fri.