* Click here for rating key
Lure Restaurant Review: Fifth Group Restaurants likes to call Lure a "contemporary American fish house," and in the sense that the menu changes depending on what's available rather than being set in stone, it is contemporary. But the preparations are comforting and are served in fairly hefty portions. Former executive chef David Bradley has left Lure, but replacing him is Brent Banda from the restaurant group’s La Tavola Trattoria. Oysters get serious treatment, although we prefer incarnations that rely less on adornments and more on the flavor of the oyster itself. “Dishes to Share," such as the crisply fried calamari, work well as small main plates. Our last visit brought forth first-rate hake and trout complete with head and tail. Other than fish, there's White Oak Pastures chicken, a pork chop and a hanger steak, plus a vegetable plate. For dessert, you'll have trouble choosing from a raft of evolving selections. There are gluten-free options, too. The challenging and ever-updated wine list presents many white wines to go with the fish dishes, but red wines are offered as well, and nothing is pedestrian. Some wines are available by the tap.