"For all my cynicism, the fish — and the chef — had made a believer of me. The risotto was perfectly cooked, still a bit chewy but not underdone. The stewed eggplant and tomato slices married wonderfully with the vinegary beurre blanc sauce, all of it coating the snapper without detracting from its naturally briny flavor. And the oysters...I'll be damned if they weren't some of the best fried oysters I've had outside of Louisiana. I was very pleasantly surprised." Find out more about 60 Degrees Mastercrafted
in this week's Cafe review
. PHOTOS BY TROY FIELDS.