Tudor House Restaurant

Diners are started with hot spherical puffs of pretzel rolls, the type you can still get on the streets of American cities, but much fresher. A wide array of bar snacks — olives, Marcona almonds, bruschetta variations, and the like — can come in handy for munching with predinner drinks. Seafood plates among them — chilled octopus, West Coast oysters, and a stunning hiramasa (yellowtail kingfish) crudo — can just as aptly serve as appetizers. Pea soup exemplifies the Tudor cuisine: delicate, full-flavored, and portioned in a more-than-modest manner. The warm, vibrant-green pur