Nasu BlancoIt’s an odd combination, but it works. Chef David Sherman wanted to combine the cuisines of Japan and Spain, and the result is Nasu Blanca. What it means is that on the menu you’ll find toro tartare, lobster tempura, miso soup and kurobuta pork, alongside crab-stuffed piquillo peppers, calamari fritos, heirloom tomato gazpacho and four types of hearty paella. And of course a variety of sake and Spanish wines to accompany them. All this culinary diversity is housed in a renovated two-story rowhouse space in gentrifying Locust Point, the sophisticated interiors courtesy of Rita St. Clair Associates. 1036 E. Fort Ave., 410-962-9890

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