"The Bell’s crew opened a stylish sustainable seafood destination in 2021 and sources excellent local catch like local sea urchins and crab, depending on the season. Chef Brad Mathews has already created some signature items in dishes like peel-and-eat shrimp; Spanish octopus with fingerling potatoes, frisée and saffron aioli; and little neck clams with house-made chorizo. The wine list here is something special, too." - Eater Staff, Mona Holmes
Bar Le Côte
