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Trade Restaurant Review: Located on the first floor of the Atlantic Wharf Building between the Rose Kennedy Greenway and the waterfront, Trade will take you on a flavorful global journey. Jody Adams, chef and owner of Rialto in Cambridge, opened the restaurant with Sean Griffing, former general manager of Rialto, and restaurateur Eric Papachristos. The bright and airy industrial-style space with exposed brick, high ceilings and floor-to-ceiling glass windows is the setting in which to enjoy small plates like Nantucket bay scallop ceviche, lamb sausage and eggplant flatbreads while you people-watch the bustling crowds on Atlantic Avenue. The Wellfleet clam chowder with crispy pancetta is a fine take on an old classic. Start off with a sampling of fried oysters with buckwheat waffles and maple syrup before moving on to main events like baked rigatoni with spicy lamb ragù, or the braised short rib with sunchokes, orange and olives. We like the seafood stew loaded with mussels, squid, clams and shrimp combined with sweet coconut, as well as the sweet and savory seared half-chicken with burnt orange, dates, pistachios and quinoa. A reasonably priced wine list is appreciated and well-informed servers will help you pair wines with your meal. Baked Alaska, the kitchen's signature dessert, features a regional twist --- it's made with maple sorbet and cranberries --- and is ideal for sharing.