Fodor's Expert Review Roe

With its unmarked entrance in the back of lively restaurant Block + Tackle, and just a handful of tables and a few counter seats overlooking the open kitchen, this intimate spot feels a little under the radar—but it isn't. Roe is regularly lauded by the national restaurant press, and with good reason. The menu changes often and always features a mix of raw and cooked fare, perhaps silver-snapper ceviche with corn, tomato "caviar," smoked-citrus nuoc mam, and edamame mousse; and butter-poached blue prawns with buttered-popcorn emulsion and piquillo and padron peppers. Chef Trent Pierce runs both Block + Tackle and Roe, but saves his most complex, inventive creations for Roe, which is open just four nights a week and offers either four- or seven-course prix-fixe menus ($75 or $115 per person), with different wine- and beverage-pairing options available for an additional charge.Hours Wednesday – Saturday: 5:30pm – 10pm Sunday – Tuesday: Fishing