Star chef Graham Elliot’s arrival in Felipe Armenta’s exploding restaurant group made for good timing to refresh the menu, bar, and dining room at this longtime favorite located between TCU and the Cultural District. Our favorite new addition is the crispy rice duo, a plate of lightly fried rice cakes topped with diced avocado, half of them crowned with spicy tuna and the other with spicy salmon. A close second is the risotto du jour we tried last visit, this one incorporating fresh corn puree and topped with hefty shreds of lump crab and sweet baby tomatoes. Welcome lightness was found in an ahi tuna salad, featuring plentiful slices of ruby-hued fish bearing a sesame-studded, crunchy sear, lined up against a haystack of kale chiffonade, grapefruit sections, avocado and almonds, with a swirl of sesame vinaigrette on the side. Timelessly classic, trout amandine came lightly grilled, amply dressed in sliced almonds and browned butter. Pro tip: the ginger-guava gimlet is perfect with sushi.