This chef-driven concept has made waves for its chic, Old Hollywood-esque interior and ambitious yet focused menu. Along with an impressive raw bar and caviar service featuring eggs from chef Jason Ryczek’s own harvested white sturgeon, the menu further spotlights Gulf Coast cuisine in thoughtful dishes like hearty littleneck clam chowder, boquerones and burrata atop a Caesar salad, Texas redfish in heirloom tomato sauce vierge, and a delicate Gulf grouper in radish beurre blanc with caper brown butter.

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