"Simple, clean, bright seafood—that's the mantra here. The menu is divided into oysters, clams, salads, small and large plates, pasta, and pizza in case fruits de mer isn't your thing. You can't not start with the roasted oysters with bone marrow, a riff on Oysters Rockefeller that subs in lighter ingredients like kale and lemon so the decadent marrow can shine. We also love the hamachi crudo with radish sprouts, citrus, and avocado; plancha-fired whole branzino; and roasted carrots with Aleppo yogurt and carrot top pesto—a borrow from their sister restaurant, Herb & Wood . Save room for dessert; Executive Pastry Chef Adrian Mendoza makes some of the best in town (i.e. butterscotch budino with lavender cream)." - Archana Ram
Courtesy Herb & Sea
