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Lure Restaurant Review: Operating well outside the box for what Fifth Group Restaurants likes to call a "contemporary American fish house," Lure sets a high bar for the genre. Executive chef David Bradley creates dishes that turn seafood cookery on its ear, but the menu changes as often as the lad switches his apron, to ensure freshness and sustainability. 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 braised Georgia rabbit and a grilled rib-eye steak, plus a vegetable plate. For dessert, we like the warm bread pudding. The wine list is challenging: there are many white wines to go with the fish dishes but red wines are offered as well, and nothing is pedestrian. We especially favor the Nebbiolo Rosato from Italy, and some wines are available by the tap.