Aficionados of Branch Water Tavern will feel right at home with its reincarnation; both the menu and the decor remain mostly intact, just freshened up a notch or three. The renowned fried oysters, served on the half shell with a bit of slaw and a dribble of creamy ranch dressing, were plumper and more irresistible than ever. Roasted beets with goat cheese and pistachios were well paired with a pile of fresh arugula, and piping-hot almond-crusted red snapper hit the spot. Alas, the to-die-for diver scallops with parsnip agnolotti must have been prepared too early, for the plate arrived barely warm. We expect that owner Matt Brice, who was conscientiously working the room, will iron out such glitches in short order. (8/13)