Williamsburg, Brooklyn · restaurant
A daily-changing seafood menu that goes well beyond the usual raw bar playbook, with shellfish showing up in some genuinely strange and excellent forms. Surf clams come sliced thin with serrano and peanuts, smoked oysters get breaded in cornmeal and fried, and monkfish arrives butchered like a bone-in steak in bright tomatillo sauce. Then things take a turn: duck hearts in kombucha glaze, funky goat sausage, and whatever else the kitchen feels like throwing at you that day. A rooftop bar opens at the end of the week.