Owner Adam Jones has been honing his restaurateur skills on Main Street for fifteen years, and that unrelenting attention to detail has found a new home in this high-end space helmed by chef Blaine Staniford, a CIA grad who spent a decade in the culinary trenches of New York, San Francisco, and Dallas. His artistry with modern American classics has produced a varied menu, with appetizers like a marvelous beef carpaccio with sun-dried tomatoes and a beet-and-watercress salad with toasted shallot vinaigrette and a crispy sphere of goat cheese. Indeed, we were so taken with the appetizers that we made a whole meal of them, ordering the zesty fried oysters atop sautéed spinach and the challenging Seafood Tower composed of shrimp, oysters on the half shell and Rockefeller, crab, and tuna. Bar.