Think of Cherry Pie Hospitality’s seafood-oriented restaurant as offering a more upscale take on the something-for-everyone approach that turned State Fare into the CultureMap Tastemaker Awards Best New Restaurant of the Year in 2017. Portions are smaller (but not small), the plating is more elegant, and the prices are a little higher. The menu starts with oysters, which are available raw — by themselves or as part of decadent seafood towers — fried, grilled, or smoked. A dish of garlic noodles with grilled shrimp takes its inspiration from a dish that partner Lee Ellis enjoyed in San Francisco. Vodka, gin, and sparking wine dominate the beverage list, with lots of martini options.