Welcome back, Mark Holley. The roomy, elegant space and gracious service make a fine backdrop for your seafood and steak menu. We recently began our meal with the delightful Benne Seed Parker House Rolls, served with poblano pimento cheese and a lovely smoked drum mousse. Then we relished two appetizers: the New Orleans–style charbroiled oysters, seven little beauties in a buttery, cheesy mix with rosemary and grilled bread for sopping up, and Korean-style beef lettuce wraps with carrots and cucumbers and a line of soba noodles. Our 18-ounce Berkshire pork chop with a sorghum glaze and fried apples came off moist and perfectly pink, and it tasted grand with our order of truffled mac and cheese with crunchy bread crumbs on top. But the juicy, perfectly cooked halibut and lump crabmeat dish had perhaps too many ingredients—orzo pasta, smoked onions, confit tomatoes, root vegetables, some of which were oversalted.