"This comparatively new arrival already promises great things, with head chef and co-owner Aisling Moore and executive chef Stephen Kehoe on board with the “seacuterie” trend, or the nose-to-tail consumption of fish. In one dish, sardines are seared and devilled; head, spine, and tail are deep-fried and served with togarashi to create another course. Crab, langoustines, and scallops are simply grilled to yield sweet-salty hits of marine umami. Less popular species such as megrim and pollock are equally celebrated alongside more traditional favorites, and all can be paired with craft beers from sister restaurant Elbow Lane’s microbrewery across the street. [$$ - $$$]" - Joe McNamee
Goldie [Official Photo]
