Eat
R
iel promises "globally inspired Gulf
Coast cuisine" from Executive Chef
Ryan Lachaine. Lachaine draws not only
from local ingredients but also from his
Ukranian and French-Canadian heritage.
Start with small plates like Duxberry
oysters with coconut lime granite ($16) or
roasted carrots with cardamom honey, raisins,
hazelnut, and yogurt. Then move on to "not-so-
small plates" meant to be shared by 2-4 people: caviar
service ($140), duck breast with sweet corn puree, tasso, snow peas,
and turnip ($34) or grilled eggplant with coconut ginger broth,
beech mushrooms, soba noodles, radish, and Thai basil ($18). Dinner
and happy hour only. Closed Sundays.
