In the space once occupied by Pour La France! sits Seven 30 South, a revamped concept from PLF's owners that shifts the focus away from breakfast and lunch and toward a more sophisticated dining experience. Chef Kip Wotanowicz has created a menu that matches the tony new interior, one that features a number of innovative offerings. Tops on the list is the fried calamari: squid steak cut into French-fry-like strips, then lightly coated with fine breadcrumbs and fried into crunchy-edged, creamy-centered snack stix. Two sauces -- a roasted-garlic aioli and a spicy marinara -- are provided for dipping, and they're just the thing to spark the mild calamari meat. After you've sunk your teeth into these babies, you'll kiss off the competition's rubbery rings forever.