Because his menu isn't elaborate, Reitzel figures he'll get plenty of turnover. He and chef Steve Harrington, formerly of Southern Lights, developed the menu. Fishbones serves appetizers, wraps, soups, steamers and entrees, which Reitzel calls plates. The steamer menu includes shrimp at market price. There's also oysters, plus clams in white wine, garlic and basil, both sold by the half dozen and dozen.
Plates come with a choice of two sides.
Even there the options are unusual, including corn on the cob and steamed spinach. Fishbones has a mahogany and granite bar, painted and distressed tables, custom-made steel chairs with upholstered seats and backs and hardwood floors. One wall holds a mural painted by Reitzel's brother, Terry. Look for the likeness of Eb, Reitzel's English bull terrier, who used to hang out at The Blind Tiger. My brother and I are dog fanatics.