Table Talk: New bar menu at Morton’s; new restaurant at Stony Point

Morton's has launched a new "Bar Bites" menu.

Though the restaurant no longer offers complimentary petite filet mignon sandwiches for those hanging out in the bar, the tasty snacks are one of the $5 offerings available in the bar area beginning at 5 p.m. every day (the serving is four sandwiches).

Also for five bucks: three miniature crab cakes; chicken goujonettes (crispy fried chicken strips); three mini cheeseburgers; jumbo lump crab, spinach and artichoke dip served with toasted French bread croutons; iceberg lettuce wedge bites served with tomato, egg, bacon and blue cheese dressing; oysters on the half shell; shrimp cocktail; and blue cheese french fries (melted blue cheese, red pepper flakes and chives).

Morton's is also offering its special three-course, $99-for-two special until the end of the year.

The Richmond Morton's is located in Shockoe Slip (111 Virginia St.).

For details, call (804) 648-1662 or visit http://www.mortons.com.

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Rocketts Landing will welcome Currant, the second restaurant in the development, this fall.

The bistro, which will reside on the first floor of the 210 Rock building, will offer European food with an American flair.

Adam Schumm, a Richmond favorite from his time with Zuppa, will oversee the food and beverage operation.

Currant will occupy 3,000 square feet and include a dining/bar area to accommodate 60, a coffee bar that fits about 30 and a patio for outdoor dining.

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The Outer Banks Seafood Co. is heading to Stony Point Fashion Park, taking over the space vacated by Uncle Julio's Rio Grandé Café in 2007.

The first location of the restaurant opened this spring in Corolla, N.C.

Steering the culinary side of the restaurant is Chef Wes Stepp, who owns the Red Sky Café in Duck and worked as the executive chef at Kelly's Outer Banks Restaurant & Tavern in Nags Head.

The menu focuses on traditional coastal food, including shrimp and grits and crab-stuffed flounder and shrimp, but also includes pastas with a seafood accompaniment, salads, soups and steaks.

The Richmond location of The Outer Banks Seafood Co. is expected to begin hiring Monday at the restaurant.

To view the Corolla menu -- which will be closely shadowed here -- visit http://www.outerbanksseafoodcompany.com.

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Local Arby's restaurants have switched to a more healthful form of cooking oil. Nutra-Clear NT is part of the omega-9 oils family and, along with having zero trans fat, contains the lowest saturated fat among cooking oils and is high in monounsaturated fat.

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To celebrate its 18 years in business, Amici Ristorante (3343 W. Cary St.) is offering a three-course menu for $25 per person, Sunday-Wednesday, through Oct. 25.

In addition, all bottled wine is 25 percent off on those nights.

For details, call (804) 353-4700 or visit http://www.amiciristorante.com.

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Tomorrow, winemaker Jonathan Wheeler, of Kluge Estate, will be at Bottega Bistro (11400 Huguenot Road) to share his knowledge of the grape.

The four-course meal/wine pairing is $45 per person, plus tax and gratuity.

For reservations, call (804) 379-9899.

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The Tobacco Company Restaurant (1201 E. Cary St.) will host a Whiskey of the World tasting in its Victorian Lounge on Saturday at 7 p.m. The cost is $10 at the door.

For details, call (804) 782-9555.

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On Sunday, Max & Erma's (6623 W. Broad St.) is donating a portion of all proceeds from lunch and dinner to the Children's Museum of Richmond (make sure to mention the organization to your server).

For information, call (804) 285-3762.

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The unusual chocolate bacon torte -- which folks swear is beyond delicious -- is back at Caliente (2922 Park Ave.) while supplies last.

Call (804) 340-2920 to check on availability.

If you have a tip for Table Talk, call (804) 649-6120 or e-mail . The deadline to receive items is noon Friday one week before publication.