Chef Kris stays agile and swaps out approximately 70% of the Red Light menu for gems like oyster pie, crispy duck confit salad w/ pâté and goat cheese, sour-orange quail & mushroom spoon bread, corn-baked grouper w/ whitewater clams, curried kid w/ guava, and a grilled minute steak -- damn, those Minute Rice guys are bucking for a Nobel Prize!