
5

"At 2 Spring, normally Oyster Bay’s most upscale restaurant, chef Jesse Schenker continued a comfort‑food‑leaning menu I’d seen during takeout days — fried oyster po’ boys, lobster rolls, and baby back ribs (all but one dish priced under $30) — and patrons without masks filled the sidewalk seats, ordering ahead online or at a takeout window and adding cocktails throughout the evening; a planned atrium with a retractable roof was delayed by the COVID construction ban." - Ryan Sutton
Sophisticated modern American plating tasting menus for intimate gatherings