The wave-like ceiling above the dining area and glass panels etched in watery designs, along with votives casting flickering shadows from recessed wall panels, added a downright edginess to Ocean -- developed by the owners of the city's River Grille and promoted as "Easton's newest and hippest tapas, wine and martini bar."

Foie gras terrine with black mission fig, fennel preserve was a lesson in counterpoint: Crisp, thick toast balanced the silky pate texturally, and the preserve's densely sweet, concentrated taste was an appropriate flavor foil. Certainly not salubrious, considering the inherent richness of foie gras, this dish was, however, worth its decadence.

Glazed chicken and crab "potstickers" with sweet chili dipping sauce and wakame (seaweed) salad offered a little spice along with a touch of sweetness. A sushi sampler included a fine California roll and a delectable crab claw; extravagant "potato skins" featured salmon gravlax, Quark (soft, unripened cheese) creme fraiche and sturgeon caviar.