The focus is on freshness, with limited-run ingredients (caught day of) transformed with techniques from Louisiana to Egypt. Mussels satisfy Spanish cravings with pasilla peppers while northwest clam chowder is decidedly American. House-made mushroom tagliatelle and Wagyu steak round out landlubber options.
...the best is the Wagyu flat iron steak ($24). Cooked rare to order, the meat was tender, with a rich beef flavor that paired well with its bordelaise topping, onion rings, mashed potatoes with cheddar and bacon, and bok choy.
Since the idea behind L7 is a place to get “an Anchor and an oyster”, their 10-seat, red elm bar will sate the former by pouring six drafts (including Anchor, obvi) along with an extensive European craft bottled selection with German and Belgian lip-wetters like Hopf Dunkle Weisse, Dupont Monk's Stout, and Saison Duvel, but not Saison Duvall, as that could potentially make a Deep Impact on your liver.