THIS RESTAURANT IS CLOSED Next

THIS RESTAURANT IS CLOSED Next Restaurant Review:

How clever you can be with concrete floors and peach-colored walls. You hang orange paper lanterns over every table, surround the room with banquettes, put votives on alternate shelves on the wall, and you have a comfortable, vaguely Moroccan respite in the midst of South Street. Chef Terry Owens tosses crisp fried oysters and hearts of palm in a Thai chili vinaigrette, and bakes a tart of Black Mission figs and goat cheese. He sautés skate wing and puts a jicama slaw on the side, and makes an appetizing beef Wellington. Ask about his tasting menus---four courses or six courses---and you won't be disappointed. This is a relaxing spot to bring your favorite wine, sample the innovative cuisine and be very casual while doing so.