The trendoids rule at Giuseppe Tentori’s slick small-plate draw. The cold dishes are good, but hot dishes are great—especially the oyster po’ boy sliders and the just-different-enough clam chowder. A foie gras and shrimp terrine actually tastes like a natural coupling, while a coconut sundae with French curry ice cream tastes atypical. No—special.
Dishes We Liked
Oysters ($2.50 to $3 each), foie gras and shrimp terrine ($13), clam chowder ($8), oyster po’ boy sliders ($4 each), eggplant ($7), soft-shell crab seasonal), coconut sundae ($9)