Restaurant · Union Station
"An extensive raw bar; saltwater tanks filled with lobster and crab; the charcoal-grilled catch of the day; stews ranging from clam chowder to cioppino; composed plates like pan-roasted halibut cheeks in brown butter–lemon sauce — the list goes on. Sheer seafood variety is what this California transplant has to offer during its just-launched lunch service." - Ruth Tobias, Eater Staff