There are two ways to experience Decatur's Fawn. Those who want to stop in for a bite and a drink will discover an interesting amaro selection and wine list alongside a seafood-focused à la carte that tempts with everything from fritto misto and crudos to dry-aged fish. However, the tasting menu is where this place really shines. Creative, unexpected and often bold, this is where the kitchen does its best work. House-made spaghettini with a hazelnut miso and uni is finished with caviar, shaved cured egg yolk and summer truffle for a spectacular dish, while hiramasa is dry-aged for 14 days and cured for 24 hours in miso for a flavor-packed punch. A nostalgic send-off riffs on a classic float with cherry sorbet and house-made kombucha.