Dining Guide

Izakaya

From the Kata Robata folks, this spare, casual offspring mixes Japanese, South American, and North American cuisine with a pub-style atmosphere and creative flair. Top marks went recently to big, plump grilled oysters prepared Creole style; trumpet mushrooms, skewered and served with garlic soy butter; and juicy pork belly accented with shishito peppers and lemon. No complaints, either, with the “street” corn on the cob enriched with mayo and cheese, a huge pile of great fries with curry dip, and the Texas antelope meatballs. Skip the ho-hum beet-and-arugula salad and the scallops, unpleasantly paired with pâté and slaw. Service is good; the wine list is overpriced.