"The seafood-centric spot features raw preparations of hiramasa kingfish and live baby Maine scallops. Wood-fired centerpieces include a whole grilled lobster served with a tomalley sauce (that’s a lobster’s velvety innards) and kombu butter and a rib eye served with lardo and burnt onion au poivre. The restaurant also has a Basque-focused wine list and cocktail menu along with an impressive selection of vermouth." - ByKate Kassin