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Lure Restaurant Review: Fifth Group Restaurants’ Lure has a contemporary décor that abides beneath just a modest overlay of restrained rusticity. One complaint: As the evening wears on and the place fills, it gets fairly noisy. Brent Banda (La Tavola Trattoria) has taken over the kitchen, and seems to have settled into his assignment with considerable ease. Preparations are comforting and are served in rather hefty portions. We found the smoked trout pâté creamy and deeply flavored, and the tiny chilled shrimp both naturally sweet and tangy. “Shared Plates," such as the crisply fried calamari, work well as small mains. Clam bellies are rarely seen in Atlanta's fish restaurants, and these were so good, we doubled the order. Main plates include six grilled scallops on a bed of field peas with a classic romesco sauce. Other than fish, there's White Oak Pastures chicken, raised free-range in south Georgia, a pork chop and a hanger steak, plus a vegetable plate. Gluten-free options are available. For dessert, you'll have trouble choosing from a raft of evolving selections. The 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.