
5

"Run by Burwell’s team, including chef Nathan Davenport and owner Kenneth Emery, I expect the rooftop to become an upscale seafood eatery offering classics like clam chowder made with Clammer Dave’s clams, oysters Rockefeller, and jumbo lump crab cakes with remoulade, alongside less traditional fish-house items such as South Atlantic sushi on the half shell, cold-smoked South Carolina wahoo, blackened seafood tacos, blue crab beignets, and a raw bar." - Erin Perkins