Ford Fry’s BeetleCat is an “oyster-ette” with a nod to New England. But the crew there, led by chef Andrew Isabella, does much more than shuck oysters.
For example, the menu features a selection of crudo, pristine fish served raw. Paper thin slices of silky tuna take on an Asian flair garnished with a crunchy green papaya salad, peanuts, jalapenos, crispy fried shallots and a kicky salsa verde made of Thai herbs.
299 North Highland Avenue NE 678-732-0360