

2
"A straightforward East Village seafood bar where guests belly up to a long marble counter for ice boxes of oysters, razor clams, scallop crudo, and mussels escabeche; a live Maine lobster is poached to order and dunked in brown butter, and the dessert program includes a memorable ice cream sandwich on soft brioche. The restaurant is run by the team behind a well-regarded neighborhood wine spot." - Becky Duffett